Posted by Becky the Forager on Oct 30, 2010
Hot Bar MEATS: Jambalya, Garlic Citrus Chicken, Ribs w’ Madera & Dried Cherries, Chicken w/ Black Bean Sauce, Pork BBQ, Collard Greens (contains bacon), German Potato Salad (contains bacon)
VEGAN: Roasted Brussel Sprouts, Gingered Squash, Brown Basmati Rice, Black Beans, Five Whole Grain Rice
VEGAN BAR (served at 1:00): Tofu Cacciatore, Tamarind Rice, Mujadara, Smoked Red Beans & Peppers
VEGETARIAN: Roasted Corn on the Cob, Mac & Cheese, Roasted Butternut Squash, Pasta w/ Vodka Sauce
SOUPS: Split Pea Soup (contains ham), Potato & Cabbage Soup w/ Carroway (contains chicken stock), Josh’s Truffled Cauliflower soup (contains chicken stcok)
RAW (vegan): Living Kale Salad, Living Coleslaw, Carrot Fennel & Tomato Salad w/ Orange Thyme Dressing
BREAKFAST (served until 1:00): Chicken & Apple Sausage, Huevos Rancheros Wrap (vegetarian), Cheesy Eggs (vegetarian), Pork Bacon, Lyonaise Potatoes (contains bacon), Vegan Tofu Scramble, Biscuits (vegan), Vegan Breakfast Potatoes, Vegan Yellow Grits, Vegan Sausage Gravy
FRUITS: Mandarin Oranges, Strawberries, Honeydew, Cantaloupe
SALAD BAR Prepared Selections: Greek Wheat Berry Salad (vegetarian), Chickpea Salad (vegan), Dilled Potatoes (vegetarian), Forbidden Rice Sald (egan), Homestyle Chicken Salad, Fiesta Chicken, Yedinich Salata (vegan), Seasoned Mushrooms (vegan)
Posted by Miles on Oct 29, 2010
Hot Bar RAW FOODS: Raw Kale Salad, Living Cole Slaw, Raw Fennel Salad
VEGAN FOODS: Chickpea Salad, Local-Organic Tofu Croutons, Yeidinich Salata, Broccoli and Cranberry Salad, Brown Basmati Rice, Black Beans, 5 Whole Grain Blend, Cocktail Sauce, Sweet Potato and Pear Mash, Steamed Vegetables, Steamed Broccoli
VEGETARIAN FOODS: Greek Wheat Berry Salad, Home Style Dilled Potatoes, Shredded Carrots, Shredded Beets, Safron Aioli, Tarter Sauce, Parkerhouse Rolls, Hush Puppies, Hoppin Johns Green Chile and Cheddar Grits, Roasted Corn On The Cob
MEAT DISHES: Fiesta Chicken, Fried Trout, Fried Catfish, Pulled Pork with House Smoked Tomato Sauce, German Potato Salad, Jambalaya, Coconut Curry Chicken, Sour Cabbage with Bacon
SOUP: Split Pea Soup, Josh’s Truffled Cauliflower Soup, Tomato Bisque
*Hot bar is subject to change throughout the day without notice.
Our friends over at Richmond.com just posted a neat story on the history of Halloween on Hanover Ave. in the Fan. If you’ve never experienced Halloween on the 2100 block of Hanover Ave, it’s definitely worth a trip.
“Each Halloween, above the heavily trafficked and stunningly decorated blocks of Hanover Avenue, a lone witch on her broomstick watches quietly over the revelry. Less conspicuous than the newer and more sophisticated spectacles that surround her, she is a surviving relic of the early days of what has become one of Richmond’s most notable Halloween happenings.”
To read the rest of the article, click here.
Posted by Miles on Oct 28, 2010
Hot Bar RAW FOODS: Raw Kale Salad, Living Cole Slaw, Raw Fennel Salad
VEGAN FOODS: Local-Organic Kung Pao Tofu, Sweet Potato Enchiladas, Local-Organic Gluten-Free Sesame Tofu with Green Beans, Medji’s Cous Cous, Greek Wheat Berry Salad, Chickpea Salad, Local Edamame Salad, Dilled Potato Salad, Stuffed Grape Leaves, Tabouli, Broccoli Cranberry Salad, Brown Basmati Rice, Black Beans, Curried Cabbage, Gobhi Matar, Caponata, Mixed Steamed Vegetables, Steamed Broccoli
VEGETARIAN FOODS: Strawberry Rosewater Cheesecake, Hoppin’ John’s Green Chili & Cheddar Grits, Pasta with Vodka Sauce
MEAT DISHES: Fiesta Chicken, Tuna Salad, Curried Chicken, Chicken Vindaloo, Chicken Pot Pie, Country Style Collards, Wasabi Beef Brisket, Jambalaya, Rainbow Trout with Pesto Veggies
SOUP: Turkey Chili, Truffled Cauliflower Soup, Tomato Bisque, Summer Veggie Soup, Curried Carrots & Apple Soup
*Hot bar is subject to change throughout the day without notice.
Posted by Miles on Oct 27, 2010
Hot Bar RAW FOODS: Raw Kale Salad, Living Cole Slaw, Raw Fennel Salad
VEGAN FOODS: Tomato Rice, Local-Organic Tofu Cacciatore, Gluten-Free Vegan Lasagna, Sweet Potato Enchiladas, Chickpea Salad, Roasted Mushrooms, Grain Salad with Herbs, Citrus Cous Cous, Dilled Potato Salad, Broccoli-Cranberry Salad, Brown Basmati Rice, Black Beans, Vegetable Curried Rice, Gobhi Matar, Betsy’s Favorite Vegetable Korma, Curried Cabbage, Chole Saag, Caponata, Mixed Steamed Vegetabes, 5 Grain Whole Rice Blend, Steamed Broccoli
VEGETARIAN FOODS: Greek Wheatberry Salad, Forbidden Rice Salad, Tandoori Naan
MEAT DISHES: Wild-Caught Tuna Salad, Home Style Chicken Salad, Chicken Tikka Masala, Curried Chicken, Rainbow Trout, Cider Braised Chicken
SOUPS: Summer Vegetable Soup, Tomato Bisque, Turkey Chili, Sweet Pea Fennel
*Hot bar is subject to change throughout the day without notice.
Posted by Miles on Oct 27, 2010
Recipes 
November is National Pomegranate month, and to celebrate the beginning of the Holiday season, we’re giving you a delicious recipe that will make you re-think your traditional cranberry sauce. Read the rest of this post »
Posted by Miles on Oct 26, 2010
Hot Bar RAW FOODS: Raw Kale Salad, Living Cole Slaw, Raw Fennel Salad
VEGAN FOODS: Greek Wheat Berry Salad, Chickpea Salad, Roasted Mushrooms, Grain Salad with Herbs, Citrus Cous Cous, Broccoli Cranberry Salad, Brown Basmati Rice, Black Beans, Smoked Pepper Red Beans, Mixed Steamed Vegetables, Green Bean Almondine, Gingered Squash, Steamed Broccoli, Local-Organic Tofu Cacciatore, Vegetable Curried Rice, Ater Kik Alicha, Medjis Cous Cous
VEGETARIAN: Forbidden Rice Salad, Homestyle Mashed Potatoes, Homestyle Mac-N-Cheese, Hoppin’ John’s Green Chili and Cheddar Grits, Roasted Butternut Squash, Mac-N-Cheese
MEAT: Wild Caught Tuna Salad, Home Style Chicken Salad, Country Stye Collard Greens, Boudin Stuffed Pork Loin with Spicy Cajun Sauce, Rainbow Trout with Pesto Veggies, Braised Chicken with Olives and Mushrooms, Pulled Pork with House Smoked Tomato Sauce, Jambalaya
SOUP: Summer Veggie Soup, Butternut Squash with Ginger Soup, Truffled Cauliflower Soup, Potato with Cabbage & Carroway Soup, Turkey Chili
*Hot bar is subject to change throughout the day without notice.
Posted by Miles on Oct 25, 2010
Hot Bar RAW FOODS: Raw Kale Salad, Living Cole Slaw, Raw Fennel & Tomato Salad
VEGAN FOODS: Local-Organic Kung Pao Tofu, Mujadara, Gluten Free Vegan Lasagna, Local-Organic Tofu Cacciatore, Dilled Potato Salad, Chickpea Salad, Roasted Mushrooms, Azifa, Local Edamame Salad, Citrus Cous Cous, Grain Salad with Herbs, Brown Basmati Rice, Black Beans, 5 Grain Whole Rice Blend, Ater Kik Alicha, Misir Wat, Gomen, Dinich Wat, Bedelijan, Caponata, Steamed Broccoli
VEGETARIAN: Rasted Corn on the Cob, Home Style Mashed Potatoes, Roasted Butternut Squash, Homestyle Mac-N-Cheese
MEAT: Wild Caught Tuna Salad, Beef Ribs with Madera & Dried Cranberries, Chicken with Black Bean Sauce, Chicken Cassoulete
SOUP: Truffled Cauliflower Soup, Potato w/ Cabbage and Carroway, 3 Bean Chili, Gazpacho
*Hot bar is subject to change throughout the day without notice.
Since 2006 we’ve been hearing the depressing news that the American Honey Been population is slowly decreasing. Twenty to 40 percent of bee colonies in the USA have suffered from “colony collapse.” Some say it was directly related to the amount of cell phone waves and signals in the air, others said genetically modified foods or pollution. While no one is ruling these theories out, a team of scientists from the University of Montana and the United States Army have located a virus that is possibly collapsing honeybee colonies neat Missoula, Mont. Click here to read the full article from NYTimes.
Posted by Becky the Forager on Oct 24, 2010
News 
I don’t know how we missed this, but just this past Friday (10/22) was National Nut day! But there is no need to be upset, we believe it is completely acceptable to celebrate nuts all the time! Walnuts, chestnuts, peanuts, pine nuts…we love them all. Which is why we have a wide selection to pick from in our bulk department. No excuse needed to get nutty!
Posted by Becky the Forager on Oct 23, 2010
Hot Bar MEATS: German Potato Salad (contains bacon), Sour Cabbage w/ Bacon, Chicken in Black Bean Sauce, Garlic Citrus Chicken, Cassoulet (contains chicken), Jambalya, Beef Burgundy
VEGAN: Ancho Lime Pinto Beans, Steamed Broccoli, Green Bean Almondine, Brown Basmati Rice, Black Beans, Vegetable Curried Rice
VEGAN BAR (served at 1:00): Coconut Curried Tofu
VEGETARIAN: Homestyle Mashed Potatoes, Hoppin’ Johns Green Chile & Cheddar Homestyle Grits, Pasta w/ Vodka Sauce, Roasted Corn on the Cob, Roasted Butternut Squash
SOUPS: Tomato Bisque (vegetarian), Roasted Eggplant & Tomato Soup (vegan), Potato & Cabbage Soup w/ Carroway (contains chicken stock)
RAW (vegan): Living Coleslaw, Living Kale Salad, Carrot & Fennel & Tomato Salad w/ Orange Thyme Dressing
BREAKFAST (served until 1:00): Huevos Ranchero Wrap (vegetarian), Pumpkin Bread French Toast (vegetarian), Chicken & Apple Sausage, Vegan Biscuits, Vegan Tofu Scramble, Breakfast Potatoes (vegan), Pork Bacon, Blueberry Spice Pancakes (vegan), Cheesy Eggs (vegetarian), Vegan Yellow Grits, Vegan Sausage Gravy
SALAD BAR PREPARED SELECTIONS: Dilled Potatoes (vegetarian), Chickpea Salad (vegan), Seasoned Mushrooms (vegan), Homestyle Tuna Salad, Azifa (vegan), Greek Wheat Berry Salad (vegetarian), Middle Eastern Tabouli (vegan), Citrus Cous Cous w/ Garden Veggies (vegan), Broccoli & Cranberry Salad (vegan), Grain Salad w/ Fresh Herbs (vegan)
Posted by Miles on Oct 22, 2010
Hot Bar RAW FOODS: Raw Kale Salad, Living Cole Slaw, Raw Spaghetti
VEGAN FOODS: Broccoli-Cranberry Salad, Yedinich Salata, Azifa, Greek Wheat Berry Salad, Roasted Mushrooms, Dilled Potato Salad, Grain Salad with Herbs, Brown Basmati Rice, Black Beans, Tamarind Rice, Ancho-Lime Pinto Beans, Caponata, Chayote Mixed Vegetables, Steamed Broccoli, Sweet Potato and Pear Mash, Vegan Loaded Mashed Potatoes, Mujadara
VEGETARIAN: Hush Puppies, Parkerhouse Rolls
MEAT: Fiesta Chicken Cold Cuts, Homestyle Chicken Salad, Fried Trout, Fried Catfish, Crab & Shrimp Broil, Cider Braised Chicken, Chicken with Lemon, Leeks and Lavender, Chicken Cassoulett, German Potato Salad, Sour Cabbage with Bacon
*Hot bar is subject to change throughout the day without notice.
Charlie came in yesterday with enough winter veggies to feed a small country. Because of this, we’ve expanded our local greens section so that it now takes up almost half of our greens rack! That’s almost 50% all local greens! Click to see what he brought in! Read the rest of this post »
Posted by Becky the Forager on Oct 21, 2010
News 
We will be sampling Maya Kaimal Indian Sauces on Friday, October 22nd from 4-7pm. These all natural, fresh simmer sauces are a perfect addition to your typical holiday dinner! Use them with almost anything, giving the perfect amount of spice and flavor. Be sure to stop by the store to be able to test out these sauces first hand!
With all the hustle and hassle of the holiday season arriving, less time in the kitchen can mean less stress for clean up. If you can’t think of that extra side dish that you just need, or have someone joining you for dinner with special dietary needs, let us help. Don’t let the holiday stress get you down. We are here to lend a hand, or a homemade pie for that matter! Read the rest of this post »