Saturday Hot Bar 4/30/11

MEATS: Braised Chicken w/ Olives & Mushrooms, Tequilla-Lime chicken, Country Style Baked Beans, Pork Loin w/ Spicy Cajun Sauce, Collard Greens (contains bacon), Ranchero Casserole

VEGAN: Ancho Lime Pinto Beans, Spanish Rice, Steamed Broccoli, Brown Basmati Rice, Black Beans, English Peas w/ Caramalized Pearl Onions, Pimento-Jalapeno Buttered Corn

VEGAN BAR (served at 1:00): Jalapeno BBQ Tofu, Tamarind Rice, Vegan Baked Beans, Spinach & Mushroom Seitan

RAW BAR (vegan): Living Coleslaw, Living Spaghetti, Sprouted Raw Quinoa Tabouli

VEGETARIAN: Roasted Butternut Squash, Ziti Florentine, Green Bean Almondine, Homestyle Mashed Potatoes

SOUPS: Fire Roasted Eggplant & Tomato Soup (vegan), Creamy Tomato Bisque (vegetarian), Truffled Cauliflower Soup (contains chicken stock)

BREAKFAST (served until 1:00): Breakfast Potatoes (vegan), Blueberry Spice Pancakes (vegan), Cheesy Eggs (vegetarian), Pork Bacon, Chicken & Apple Sausage, Sausage Egg & Cheese Breakfast Burrito, Vegan Tofu Scramble, Vegan Biscuits, Vegan Yellow Grits, Vegan Sausage Gravy

SALAD BAR PREPARED SELECTIONS: Homestyle Tuna Salad, Fiesta Chicken, Dilled Tofu Salad (vegan), Five Grain Salad (vegan), Homestyle Dilled Potato Salad (vegan), Yedinich Salata (vegan), Chickpea Salad (vegan), Azifa (vegan), Homestyle Chicken Salad, Greek Wheat Berry Salad (vegetarian), Citrus Cous Cous Salad (vegan), Forbidden Rice Salad (vegan)

* Hot Bar menu subject to change without warning throughout the day.

5% Day – Richmond Peace Education Center

As part of our ongoing mission to give back to the grassroots organizations and charities in this city, we’re continuing our effort with a 5% day in the month of May. On Sunday, May 15th, Ellwood Thompson’s will be giving 5% of our sales directly the Richmond Peace Education Center.

The Richmond Peace Education Center works for a just and peaceful community by promoting nonviolence locally and globally.

The Richmond Peace Education Center works for a just and peaceful community that:

  • Appreciates diversity
  • Resolves conflicts non-violently
  • Builds safety through cooperation and community
  • Shares economic and political power equitably
  • Takes its place within the community of earth responsibly
  • Empowers all individuals to live full and abundant lives

Come support the community with your dollar, every purchase helps and provides needed funds right into their hands. For more information on the Richmond Peace Education Center, click here. For more information on Ellwood Thompson’s 5% days, click here.

Friday’s Hot Bar 4/29/11

RAW FOODS: Living Cole Slaw, Living Kale Salad, Raw Sprouted Quinoa Tabouli

SOUPS: Pozole Verde, Creamy Tomato Bisque, Truffled Cauliflower Soup

VEGAN FOODS: Taco Shells, Soft Flour Tortilla, Refried Beans, Spanish Rice, Vegan Taco Meat, Organic Black Beans, Brown Basmati Rice, Tofutti Sour Cream, Homemade Pico De Gallo, Fire Roasted Salsa, Vegan Cheese, Guacamole, Shredded Lettuce, Fajita Veggies, Ancho Lime Pinto Beans, Yucatan Veggies, Steamed Broccoli, Vegan Baked Beans, Malabar’s Tamarind Rice, Vegan Shepherds Pie, Gluten Free Lasagna

VEGETARIAN FOODS: Sour Cream, Shredded Cheese

MEAT: Blackened Tilapia, Shredded Chicken, Seasoned Ground Turkey, Pork Carnitas, Carne Asada, Ranchero Casserole, Tequila Lime Chicken, Roasted Corn and Poblano Polenta

*Hot bar is subject to change throughout the day without notice.

Herbs for Kids!

Join our good friend Alison Mesnard, horticulture & education specialist of Tricycle Gardens on Wednesday, May 4th from 6pm-7pm. She’ll be sharing her enthusiasm for the amazing scents, tastes and uses for herbs in a one hour, free class for kids. Children of all ages are invited to this FREE event. Participants must sign up ahead of time.

SIGN UP HERE

Thursday’s Hot Bar 04/28/11

RAW FOODS: Living Cole Slaw, Raw Carob Brownies, Raw Sprouted Quinoa Tabouli

SOUPS: Pozole Verde, Tomato Bisque, Andouille Sausage & Kale, Vegan Chili, Gazpacho

VEGAN FOODS: Chili Cornbread, Grain Salad, Dilled Potato Salad, Greek Wheatberry Salad, Chickpea Salad, Yedinich Salata, Forbidden Rice Salad, Nappa Slaw with Bell Peppers, Broccoli-Cranberry Salad, Brown Basmati Rice, Five Grain Salad, Tomato Rice, Black Beans, Curried Cabbage, Steamed Broccoli, Medji’s Cous Cous, Vegan Baked Beans, Local/Organic Tofu Stir Fry, Vegan Shepherd’s Pie

VEGETARIAN FOODS: Homestyle Mashed Potatoes, Roasted Butternut Squash, Honey Whole Wheat Rolls, Hoppin’ John’s Cheddar & Chili Grits

MEAT: Fiesta Chicken, Chicken Tikka Masala, Curried Chicken, Chicken Marsala, Pulled Pork BBQ, Country Style Baked Beans with Ham

*Hot bar is subject to change throughout the day without notice.

1970′s MONSANTO Advertisement

Just found this vintage MONSANTO ad from the 1970′s on Flickr. Pretty funny when you think about it, especially in the present day.

“Monsanto is a big part of the destruction of sane agriculture. By creating crops meant to be grown in monoculture fields, creating seeds that can’t be harvested, and patenting genetics, Monsanto is almost single handedly destroying generations of knowledge and practice for sustainable agriculture.” -Elisabeth Robson

Cookout for Kids

Save your appetite for Saturday, May 7th! Ellwood Thompson’s will be firing up our grills and cooking out front of our store from 12n-6pm. We’ll have options for both meat lovers and vegans, giving 100% of the profits to the Children’s Hospital of Richmond.

Tell your friends and bring your appetite!

Wednesday’s Hot Bar 04/27/11

RAW FOODS: Living Cole Slaw, Raw Kale Salad, Raw Fennel & Carrot Salad

SOUPS: Roasted Eggplant & Tomato Soup, Gazpacho, Pozole Verde, Tomato Bisque, Andouille Sausage & Kale

VEGAN FOODS: Grain Salad, Dilled Potato Salad, Chickpea Salad, Local Tofu Croutons, Forbidden Rice Salad, Citrus Cous Cous, Yedinich Salata, Broccoli-Cranberry, Brown Basmati Rice, Tomato Rice, Vegetable Curried Rice, Black Beans, Aloo Gobhi, Chole Saag, Vegetable Korma, Gobhi Matar, Curried Cabbage, Sugar Snap Peas with Caramelized Onions, Steamed  Broccoli, Aloo Tikkis, “Sausage” Seitan with Peppers & Onions, Local Tofu Stir Fry, Gluten-Free Lasagna

VEGETARIAN: Tandoori Naan Flatbread, Pasta with Vodka Sauce

MEAT: Homestyle Chicken Salad, Chicken Vindaloo, Chicken Tikka Masala, Chicken Samosa, Cider Braised Chicken

*Hot bar is subject to change throughout the day without notice.

Introducing Olli Salumeria Local Salami!

We’re very proud to introduce yet another local company to our assortment of deliciousness! Straight outta’ Manakin Sabot, Virginia, comes Olli Salumeria!  They use pork raised with no antibiotics, no growth promotants and fed on a 100% vegetarian diet. Come grab some before it’s gone!

Read the rest of this post »

Tuesday’s Hot Bar 4/26/11

RAW FOODS: Living Spaghetti, Raw Kale Salad, Carrot & Fennel Salad

VEGAN FOODS: Kelal Shiro, Mujadara, Vegan Lentils with Kale, Coconut Curried Tofu, Dilled Potato Salad, Greek Wheatberry Salad, Grain Salad, Chickpea Salad, Forbidden Rice Salad, Citrus Cous Cous, Yedinich Salata, Local Tofu Croutons, Basmati Rice, Black Beans, English Peas with Peral Onions, Pimento-Jalapeno Corn, Pasta Puttanesca, Roasted Cauliflower with Tomatoes, Mixed Steamed Veggies, Steamed Broccoli

VEGETARIAN FOODS: Blueberry Cheesecake, Roasted Butternut Squash, White Lasagna with Peppers, Green Bean Almondine, Homestyle Mashed Potatoes

MEAT: Homestyle Chicken Salad, Wild Caught Tuna Salad, Jambalaya, Cider Braised Chicken, Rainbow Trout with Pesto Veggies, Chicken Pot Pie, Rojo Pozole

SOUPS: Maryland Vegetable Crab, Tomato Bisque, Pozole Verde, Vegan Chili, Gazpacho

*Hot bar is subject to change throughout the day without notice.

Grilled Gruyère with Apples & Marinated Onion Sandwich

National Grilled Cheese month is slowly coming to an end but we’re not even close to being done pressing and grilling our favorite combinations of sandwiches. This little gem has the delicious flavor of grilled Gruyere, marinated onions and apples pressed over some hearty multi-grainbread.

Click here for the recipe.

Grilled Gruyère with Apples & Marinated Onion Sandwich

It’s not your typical grilled cheese, but hey, nothing at Ellwood’s is to typical.

Grilled Gruyère with Apples & Marinated Onion Sandwich

Total time: About 25 minutes, plus marinating time for the onions

Servings: Makes 2 sandwiches

Ingredients:

1/2 cup Spanish or brown onion, very thinly sliced

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 tablespoon organic extra virgin olive oil

1 tablespoon white wine vinegar

4 slices hearty multi-grain bread (bread option is your choice here)

4 tablespoons organic salted butter, melted

5 ounces Gruyère cheese, coarsely grated

4 teaspoons stone-ground mustard

1 ripe organic Granny Smith apple, sliced very thin

pinch of chopped organic sage (optional)

Directions

1. In a small bowl, mix together the onion, salt, pepper, olive oil and vinegar. Cover and let sit for at least 1 hour.

2. Heat a cast-iron pan or griddle over low heat. Brush one side of each slice of bread with the melted butter. Place two slices of bread, butter-side down, on a cutting board. Spread half of the grated cheese evenly over the bread. Drain the excess liquid from the marinated onions and scatter them evenly over the cheese-topped slices. Add some apple slices and sage. Distribute the remaining cheese evenly over the onions. Spread the mustard over the unbuttered sides of the remaining 2 slices of buttered bread. Place these, mustard-side down, on top of the slices spread with cheese.

3. Using a spatula, place one of the sandwiches into the hot pan and weight with another heavy skillet or a steak weight. (If your pan is big enough, cook both sandwiches; otherwise, cook one at a time.) Cook until golden brown, about 3 to 4 minutes. Flip the sandwich and weight it with the pan or steak weight, and cook until golden brown, another 3 to 4 minutes.

4. Remove the sandwich to a cutting board and cut it in half or quarters. Serve immediately.

Each sandwich: 745 calories; 29 grams protein; 37 grams carbohydrates; 2 grams fiber; 55 grams fat; 29 grams saturated fat; 138 mg. cholesterol; 1,131 mg. sodium.

Monday’s Hot Bar 04/25/11

RAW FOODS: Living Spaghetti, Raw Kale Salad, Carrot & Fennel Salad

VEGAN FOODS: Medji’s Cous Cous, Local Coconut Curried Cabbage, “Sausage” Seitan with Peppers & Onions, Pasta Puttanesca, Dilled Potato Salad, Greek Wheatberry Salad, Azifa Lentils, Brussel Sprout Salad with Orzo, Five Grain Salad, Dilled Tofu Salad, Stuffed Grape Leaves, Forbidden Rice Salad, Citrus Cous Cous, Yedinich Salata, Brown Basmati Rice, Tamarind Rice, Black Beans, Shiro Wat, Bedelijan, Tikel Gomen, Goman, Dinich Wat, Gingered Squash, Steamed Broccoli

VEGETARIAN FOODS: Homestyle Mashed Potatoes, Green Bean Almondine

MEAT DISHES: Homestyle Chicken Salad, Wild Caught Tuna Salad, Fiesta Chicken, Coconut Curried Chicken, Pozole Verde, Italian Artichoke Braised Chicken, Chicken Pot Pie

SOUPS: Maryland Vegetable Crab, Creamy Tomato Bisque, Truffled Cauliflower Soup, Vegan Chili, Roasted Eggplant & Tomato Soup

*Hot bar is subject to change throughout the day without notice.

Kale & Apple Smoothie

I was introduced to Kale about a year ago and I can’t get enough of it. Lucky for me we have an abundance of it right now, be it certified organic or local Victory Farms. Since I love it so much, it would only makes sense that I find recipes that highlight its deliciousness – and that’s when I stumbled upon this delicious recipe at Real Simple.com. This Kale & Apple Smoothie is a definite crowd pleaser and a must for the upcoming hot months. If you didn’t get to try it today when I was sampling it out , have no fear! I’ll be giving it another go later this week. In the meantime, try making it at home – explore some new flavors by adding different fruit, such as strawberries or oranges. The world is your oyster!

For more recipes check out our Recipe section.

Saturday Hot Bar 4/23

MEATS: Tequilla Lime Chicken, Indian Artichoke Braised Chicken, Pork BBQ, Jambalya, Carne Asada

VEGAN: Mixed Steamed Vegetables, Pasta Puttanesca, Caponata, Steamed Broccoli, Brown Basmati Rice, Five Whole Grain Rice, Black Beans, Ginger Walnut Baby Carrots, Pimento Jalapeno Buttered Corn

RAW (vegan): Living Coleslaw, Living Kale Salad, Living Carrot & Fennel Salad

VEGAN BAR (served at 1:00): Tamarind Rice, Coconut Curry Tofu, Lentils w/ Kale, Cous Cous

VEGETARIAN: Cheesy Cauliflower Bake, Homestyle Mashed Potatoes

SOUPS: Broccoli & Cheese Soup (vegetarian), Maryland Crab Soup, Truffled Cauliflower Soup (contains chicken stock)

BREAKFAST (served until 1:00): Breakfast Potatoes (vegan), Blueberry Pancakes (vegan), Cheesy Eggs (vegetarian), Pork Bacon, Chicken & Apple Sausage, Huevos Rancheros Wrap (vegetarian), Vegan Tofu Scramble, Vegan Biscuits, Vegan Yellow Grits, Vegan Sausage Gravy

SALAD BAR: Homestyle Dilled Potatoes (vegan), Greek Wheatberry Salad (vegetarian), Azifa (vegan), Five Grain Salad (vegan), Squash & Sprout Orzo Salad (vegetarian), Homestyle Tuna Salad, Forbidden Rice Salad (vegan), Fiesta Chicken, Chick Pea Salad (vegan), Citrus Cous Cous (vegan), Yedinich Salata (vegan)

* Hot Bar items subject to change throughout the day without notice.