Good Morning Chatham!!

A couple of changes for this week. We are roasting chicken for a sandwich with crisp romaine, shaved radish and creamy black pepper and chive ranch dressing on baguette. Scone has dried sweet apricots with sliced almonds.

The celeriac sandwich continues. Minestrone is back to help take the chill off. Butternut squash (yea, I know…more squash ;)) borlotti beans and cabbage all simmered in a broth with parmigiano rinds making for a bowl of soup that will soothe the soul. We’re baking Via Ravioli cheese tortellini with a pork and beef ragu, mozzarella and parmigiano for an easy-peasy dinner. Quiche is filled with sautéed mushrooms and leeks with herbs de provence and gruyère. The “other salad” is popping with flavor, sweet carrots and parsnips are roasted with merguez spice and topping tender bulgur and chickpeas along with dried currants, almonds, feta and dill over mixed lettuces and creamy tahini dressing.

From Via Ravioli, ravioli stuffed with beet & chèvre make for an easy meal when sauced with sage and butter. Cacio e Pepe, the classic Roman pasta dish as a ravioli, also just right with butter, a dusting of pecorino and more black pepper. And the perennial favorite, spinach and ricotta, just add your favorite tomato sauce. And don’t over look the lovely cheese tortellini, try floating them in your favorite broth.

And aways available Mimi’s jams, Tribeca Bakery Baguette, and our own Duck Rillettes. Biscuits and Frittata by special order, mention to Michael when you call. And don’t forget to check out the sweets department!

Have a great week. Michael will take you calls beginning at 9.