A Stress Free Holidays

It’s a fact, no matter how you approach the holidays, there’s likely to be some stress involved. Family members in town, picky eaters, food allergies, too much egg nog and the list goes on. Whether you’re cooking for two or twenty, treat your loved ones to healthy foods created with real ingredients, no preservatives, no hormones, no antibiotics and delicious, local goods.

This holiday season, we’re making time to help you out with holiday cooking. If you’re looking for something Gluten-Free, local, or a delicious turkey without hormones or antibiotics, we’re the place to go. We work directly with you to make sure you’re getting exactly what you want for you and your family.

To learn more about how to pre-order your holiday meals, baked goods and sides, click to continue.

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Lewis Ginter Botanical Garden Receives National Award

A big shout-out to Lewis Ginter Botanical Garden!  The garden is one of 10 winners of the 2011 National Medal from the Institute of Museum and Library Services.   They are on track to produce 10,000 pounds of produce, which will be donated to the Community Kitchen.  For more details, please go to the following link… http://www.therepublic.com/view/story/55121101a3ea46e59255bafb4360fa31/VA–Lewis-Ginter-Award/

Tuesday’s Hot Bar 10/25/11

SOUPS: andouille sausage and kale, tomato bisque, broccoli & cheddar cheese, black bean chili

RAW FOODS: fennel and carrot salad, raw cole slaw, raw kale salad

VEGAN FOODS: mujadara, roasted cauliflower and tomato, vegan bolognese, local bbq tofu, basmati rice, black beans, pimento-jalapeno corn, ater kik alicha, misir wat, tikel gomen, steamed broccoli

VEGETARIAN: butter & herb potatoes, green bean almondine, roasted yellow tomato and blue cheese pasta, hoppin’ john’s grits

MEAT: braised red cabbage and pork, niman ranch pulled pork bbq, rainbow trout with pesto veggies, collard green with pork

*Hotbar is subject to change throughout the day without notice.

New Local Farm, Food, and Jobs Act

Congresswoman Chellie Pingree (D-ME) announced Monday she will introduce bail that would “significantly change the nation’s food policy” by supporting local and regional farmers.  The package of reforms and new programs, dubbed The Local Farm, Food, and Jobs Act, would encourage the production of local food by helping farmers and ranchers and by improving distribution systems, building on the success of farmers markets across the country. Click here for full story.

Monday’s Hot Bar 10/24/11

SOUPS: chicken, mushroom and eggplant stew, creamy tomato bisque, beer & cheese soup

RAW FOODS: raw fennel and carrot salad, raw cole slaw, raw kale salad

VEGAN FOODS: local bbq tofu, vegan loaded mashed potatoes, gluten-free vegan lasagne, buffalo vegan bites, basmati rice, black beans, pimento jalapeno corn, misir wat, bedelijan, tikel gomen, mujadara, dinich wat, gomen, vegetable curried rice, ater kik alicha, mixed steamed veggies

MEAT: braised red cabbage with pork, green curried chicken (NEW), rainbow trout with pesto stuffed veggies, doro wat, yedero tibs

*Hotbar is subject to change throughout the day without notice.

Saturday Hot Bar 10/22/11

MEATS: Ranchero Chicken, Roasted Corn & Poblano Chicken, Roasted Corn & Poblano Polenta (contains chicken stock), Tilapia  w/ Corn & Black Bean Salsa, Curry Crusted Pork Loin, Chicken & Broccoli Alfredo, Cider Braised Chicken, Coconut Curry Chicken, Kung Pao Chicken

VEGAN: Mixed Steamed Vegetables, Curried Cabbage, Steamed Broccoli, Brown Basmati Rice, Black Beans, Spanish Rice, Ancho Lime Pinto Beans, Tomato Coconut Tofu, Mujadara, Vegan Lasagna, BBQ Tofu

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

VEGETARIAN: Roasted Butternut Squash

SOUPS: Spicy Onion Soup (vegan), Lentil Stew (vegan), White Bean Soup (vegan)

SALAD BAR PREPARED SELECTIONS: Fiesta Chicken, Homestyle Chicken Salad, Homestyle Tuna Salad, Greek Wheatberry Salad (vegetarian), Artichoke Salad (vegan), Forbidden Rice Salad (vegan), Chickpea Salad (vegan), Dilled Tofu Salad (vegan), Roasted Corn & Black Bean Compote (vegan), Homestyle Dilled Potato Salad (vegan), Azifa (vegan), Oven Fried Tofu (vegan)

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

Hardywood Park is Here!

We’re so excited that these guys are making beer! Say hello to Richmond’s newest craft brewery, Hardywood Park Craft Brewery. Located just 2.6 miles away from our front door, we can almost smell the hopps in the air.

There mission is to become one of the most respected brewers in the United States through integrity in their ingredients and in their business practices, through respect for brewing heritage, and through the inspired creation of extraordinary beers.

The story of how Hardywood Park Craft Brewery came to be is about as old as it’s co-founders, Eric McKay and Patrick Murtaugh. Lifelong friends, Eric and Patrick first discovered hand crafted beer in 2001 at a sheep station in Australia called Hardywood Park, and have been brewing and introducing people to great beer ever since.

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Friday’s Hot Bar 10/21/11

SOUPS: truffle shiitake and orzo stew, turkey chili, smoked turkey & butterscotch bean stew

RAW FOODS: carrot and fennel salad, raw cole slaw, raw kale salad

VEGAN FOODS: whole wheat tortillas, tacho shells, roasted garlic and mushroom quinoa, local bbq tofu, roasted cauliflower and tomatoes, curried cabbage, spanish rice, refried beans, basmati rice, black beans, vegan sour cream, vegan cheese, pico de gallo, guacamole, ancho lime pinto beans, fajita veggies, yucatan veggies, steamed broccoli

MEAT: shredded chicken, seasoned ground turkey, blackened talapia, pork carnitas, carne asada, ranchero casserole, roasted corn and poblano polenta, roasted corn and poblano chicken

*Hotbar is subject to change throughout the day without notice.

Pumpkin Patches and Hayrides

Check out this handy guide to every pumpkin patch and hay ride in the Richmond area. What a great way to spend an autumn weekend with your little ones, or even your bestest buds.  Luckily, there are plenty of farms in the area offering pumpkin picking, free hayrides and hot cider for a fun-filled (and often affordable) family day on the farm.  Click here for a full list.

Thursday’s Hot Bar 10/20/2011

SOUPS: Miso Soup, Tomato Vegetable Soup, Shiitake and Lemongrass Soup, Broccoli and Cheddar Cheese Soup, Smoked Turkey and Butterscotch Bean Stew

RAW FOODS: Living Carrot and Fennel Salad, Living Coleslaw, Raw Kale Salad

VEGAN FOODS: Black Beans, Brown Basmati Rice, Malabar’s Tomato Rice, Pimento Jalapeno Corn, Gobhi Matar, Malabar’s Curried Cabbage, Roasted Cauliflower with Tomatoes, Steamed Broccoli, Totally Vegan Bolognese, Roasted Garlic Mushroom Quinoa, Stewed Local Bok Choy, Roasted Garlic Tofu with Tomato Coconut Broth

VEGETARIAN: Homestyle Mashed Potatoes, Roasted Butternut Squash

MEAT: Chicken Pot Pie, Collard Greens, Braised Chicken with Tomato Coconut Broth, Coconut Curry Chicken, Cider Braised Chicken, Rainbow Trout, Mojito Pork

*Hotbar is subject to change throughout the day without notice.

Wednesday’s Hot Bar 10/19/2011

SOUPS: Tomato Vegetable Soup, Miso Soup, Andouille Sausage and Kale Soup, Broccoli and Cheddar Cheese Soup, Creamy Tomato Bisque

RAW FOODS: Living Carrot and Fennel Salad, Living Coleslaw, Raw Kale Salad

VEGAN FOODS: BBQ Tofu, Roasted Garlic Mushroom Quinoa, Totally Vegan Bolognese, Cous Cous Paella, Black Beans, Brown Basmati Rice, Vegetable Curried Rice, Malabar’s Tomato Rice, Malabar’s Chole Saag, Malabar’s Aloo Gobhi, Malabar’s Vegetable Korma, Gobhi Matar, Malabar’s Curried Cabbage, Steamed Broccoli

VEGETARIAN: Tandoori Naan, Homestyle Mashed Potatoes, Green Bean Almondine

MEAT: Chicken Tikka Masala, Curry Chicken, Chicken Samosa, Braised Chicken with Tomato Coconut Broth

*Hotbar is subject to change throughout the day without notice.

Kale, Mussels and Clams

With fall officially in place, Virginia is producing some of it’s tastiest treats yet. We’ve gathered some of our all time favorites for a hearty, warm and healthy stew made from some of Virginia’s finest. We’re combining local greens (kale & collards) from Victory Farms with Chesapeake Bay clams and mussels for a bowl so tasty you’ll hope fall never ends.

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The Harvest / La

More than 400,000 children in the United States are torn away from their schools and homes to work as migrant workers with their families.

The documentary, “The Harvest/La Cosecha: The Children Who Feed America”, produced by long time actress and activist, Eva Longoria, and Shine Global, the Academy-Award nominated producers of War/Dance, provides an “intimate glimpse into the lives of these children who struggle to dream while working 12 – 14 hours a day, 7 days a week to feed America.” The award-winning documentary profiles three children, Zulema, Perla, and Victor, on their journey from the heat of onion-fields of Texas to the bitter cold of apple orchards in Michigan finally ending in the humid tomato fields of Florida.

Tuesday’s Hot Bar 10/18/11

SOUPS: miso soup, lentil stew, andouille sausage and kale, broccoli & cheddar soup, tomato bisque

RAW FOODS: carrot and fennel salad, raw cole slaw, kale salad

VEGAN FOODS: roasted garlic and mushroom quinoa, local bbq tofu, cous cous paella, stewed local bok choy, black beans, basmati rice, english peas with mushrooms and caramelized onions, misir wat, vegetable curried rice, ater kik alicha, dinich wat, mujadara, tikel gomen, steamed broccoli

VEGETARIAN: spoonbread, goat cheese and mushroom whole wheat pasta

MEAT: coriander chicken with shiitake and ginger broth, pork BBQ, talapia with corn and black bean salsa, curry crusted pork loin

*Hotbar is subject to change throughout the day without notice.

All-Natural Halloween Popcorn Balls

This Halloween, indulge in an all-natural popcorn ball recipe that’s made without refined sugar or corn syrup! These homemade popcorn balls are sheer genius—you can feed them guilt-free to the kids that come trick or treating… or just treat yourself to a little Halloween nostalgia. Check out this old-fashioned way to make wonderfully buttery, caramel popcorn balls at home. Click here for recipe