Tuesday's Hot Bar 05/31/11

RAW FOODS: Living Cole Slaw, Raw Spaghetti, Raw Local Kale Salad

SOUPS: Tomato Veggie Soup, Chilled Melon Soup, Broccoli-Cheddar Soup, Tomato Bisque, Truffled-Cauliflower Soup

VEGAN: Misir Wat, Ater Kik Alicha, Gomen, Dinich Wat, Brown Basmati Rice, Vegetable Curried Rice, Medji’s Cous Cous, Mixed Steamed Veggies, English Peas with Onions and mushrooms, Caponata, Steamed Broccoli

Grain Salad, Napa Slaw, Potato Salad, Roasted Mushrooms, Chickpea Salad, Forbidden Rice Salad, Three Bean Salad, Citrus Cous Cous

VEGETARIAN: Homestyle Mashed Potatoes, Green Been Almondine, Roasted Butternut Squash, Fire Roasted Pasta

MEAT: Trout with Lemon-Asparagus Cream Sauce, Braised Chicken with Olives & Mushrooms, Jamaican Jerk Chicken, Coq Au Vin Blanc, Jambalaya, Collard Greens with Pork, Fiesta Chicken, Homestyle Chicken Salad, Wild-Caught Tuna Salad

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

Factory Farm Investigations Mapped

Proposed “Ag Gag” laws threaten the only way that the public can find out how meat, dairy, and eggs are really produced, and reveal that agribusiness wants to hide their activities from the public.

The interactive map (viewable here) locates factory farms that animal protection groups have exposed through undercover investigations. Among the findings of these investigations are animals living in filthy conditions, animals intensively confined for their entire lives, animals mutilated without painkillers, sick and suffering animals left to languish for extended periods, violations of animal welfare and food safety regulations, and egregious criminal acts of animal torture. Viewed individually, the actions shown might be dismissed as isolated incidents. Taken together, however, they reveal a pattern of disregard for animal welfare and routine cruelty-to-animals throughout animal agriculture. They also reveal that many legal, standard agricultural procedures are unconscionably cruel and cause prolonged suffering for animals. Many standard practices in animal agriculture must change, and new laws are needed in order to enforce basic standards of welfare for animals. There are currently no federal laws protecting the welfare of animals on farms.

The Last Mountain

In the valleys of Appalachia, a battle is being fought over a mountain. It is a battle with severe consequences that affect every American, regardless of their social status, economic background or where they live. It is a battle that has taken many lives and continues to do so the longer it is waged. It is a battle over protecting our health and environment from the destructive power of Big Coal. For more information on the film, visit their official website.

Monday's Hot Bar! 5/30/2011

MEATS: Jambalya, Braised Chicken with Olives and Mushrooms, Apple Ginger Pork, Coconut Curry Chicken, Collard Greens

VEGAN: Medji’s Cous Cous, Vegan Buffalo Bites, Stewed Kale and Chick Peas, Mujadara, Organic Black Beans, Five Whole Grain Blend, The Nile’s Cabbage, The Nile’s Ater Kik Alicha, The Nile’s Misir Wat, The Nile’s Gomen, The Nile’s Bedelijan, The Nile’s Dinich Wat, Pimento Jalapeno Corn, Caponata, Steamed Broccoli

RAW BAR (vegan): Living Coleslaw, Living Spaghetti, Raw Living Kale Salad

VEGETARIAN: Ziti Florentine, Blueberry Lemon Cheesecake

SOUPS: Chilled Melon Soup, Truffled Cauliflower Soup, Tomato Vegetable Soup, Broccoli and Cheddar Cheese Soup, Creamy Tomato Bisque

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

Summertime Crostinis

Summertime brings many events and gatherings – and they wouldn’t be complete with out food! Instead of making your go-to pasta salad, whip out the grill and make these simple, yet delicious crostinis! We happened to stumble upon these recipes when reading the most recent Bon Appetit and couldn’t resist…we pulled out the griddle and got to cooking. Taking less than 15 minutes to make, these crostinis are a guaranteed crowd pleaser.

For more detailed instructions, click the link & get to cooking!

Summer Appetizers: Crostini

“Fig Love”

Ingredients

  • Grilled slices of bread
  • Fig Spread
  • 2 Tbsp. toasted, shelled pistachios
  • 1/4 cup extra-virgin olive oil
  • Robiola cheese

Directions

Finely crush 2 Tbsp. toasted, shelled pistachios and combine with 1/4 cup extra-virgin olive oil (to make
pistacio oil.) Grill 12 slices of bread. Smear room-temp Robiola cheese onto warm toasts. Top with fig spread
and then drizzle with pistachio oil.
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“The Caprese”

Ingredients
  • Grilled slices of bread
  • 1/2 clove of garlic
  • 2 cups halved grape tomatoes
  • 1 minced small shallot
  • 1 Tbsp. toasted sesame oil
  • 1 Tbsp. unseasoned rice vinegar
  • Sliced fresh mozzarella

Directions

Grill 12 slices of bread & rub with 1/2 garlic clove. In a bowl, combine 2 cups halved cherry tomatoes, 1 minced small shallot, 1 tbsp. toasted sesame oil, and 1 tbsp. unseasoned rice vinegar. Season with sea salt and freshly ground black pepper; let sit for 15 mins. Put sliced fresh mozzarella on toasts. Spoon tomato mixture over mozzarella. Season with sea salt and pepper.

** Recipes taken from Bon Appetit and modified slightly

Saturday Hot Bar 5/28/11

MEATS: Pork BBQ, Collard Greens (contains bacon), Ranchero Casserole (chicken), Carne Asade, Cider Braised Chicken, Blackened Tilapia, Tequilla Lime chicken

VEGAN: Brown Basmati Rice, Spanish Rice, Black Beans, Pimento – Jalapeno Corn, Roasted Cauliflower w/ Tomatoes, Caponata, Steamed Broccoli

RAW BAR (vegan): Living Kale Salad, Living Spaghetti, Living Coleslaw

VEGETARIAN: Ziti Florentine, Homestyle Mashed Potatoes

SOUPS: Vegetable Lentil Soup (vegan), Creamy Tomato Bisque (vegetarian), Turkey Chili

SALAD BAR PREPARED SELECTIONS: Fiesta Chicken, Homestyle Tuna Salad, Homestyle Chicken Salad, Five Grain Salad (vegan), Azifa (vegan), Yedinich Salata (vegan), Broccoli & Cranberry Salad (vegan), Roasted Mushrooms (vegan), Greek Wheat Berry Salad (vegetarian), Forbidden Rice Salad (vegan), Three Bean Salad (vegan), Dilled Tofu Salad (vegan)

BREAKFAST BAR (served until 1:00): Pork Sausage Patties, Huevos Rancheros Wrap (vegetarian), Bacon & Cheddar Fritata, Vegan Tofu Scramble, Vegan Biscuits, Vegan Sausage Gravy, Vegan Grits, Breakfast Potatoes (vegan), Cheesy Eggs (vegetarian), Pork Bacon

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

Check Presentation to Richmond Peace Education Center

L-R: Johnnie Taylor - Office Manager RPEC, Amy Woo - Youth Representative RPEC, Adria Scharf, PhD - Executive Director RPEC and Rick Hood - Owner of Ellwood Thompson’s

We’re passionate about the community and as part of our mission to actively support local charities in the community, one way we do so is through quarterly 5% Days. Each quarter, Ellwood Thompson’s supports a local charity by offering the opportunity to receive 5% of that day’s sales.  In the second quarter of 2011, the Richmond Peace Education Center was Ellwood Thompson’s 5% Day recipient.

Click here to learn more about our community giving, including our 5% days.