A good morning to all!

A bunch of changes for this week. Spring spinach from Blue Star Farm joins, scallions, fresh dill and cheddar for our vegetable quiche. Roast Chicken welcomes spring stuffed with fresh tarragon, thyme, spring onions, lemon and garlic. We have two soups this week. Cauliflower soup is a purèe and topped with a swirl of bright pea shoot pesto. Northwind Farms chicken kielbasa with butter beans and kale is a delicious meal in a bowl. The “other salad” this week is lentil, with new potatoes, red and chioggia beets, hard boiled egg, cucumber and radish over mâche lettuce with mustard dill dressing. We are roasting pork tenderloin in the style of Chinese Char Siu/bbq pork for a sandwich on baguette, with sesame-soy cabbage slaw and spicy mayo. And our old favorite, merguez carrots with hummus, feta and cilantro on baguette returns. All else stays the same.

Pea, mint and pecorino ravioli joins the list from Via Ravioli. So good! These little parcels are packed with spring flavor. Four minutes in boiling water and dressed with melted butter and some thinly sliced scallion and pecorino black pepper makes for a quick and satisfying meal.

Seville Orange Marmalade a new addition from Mimi Beaven will brighten your mornings. This is a fan favorite and limited. Most all of the jam’s, jelly’s and marmaldes are made of locally grown ingredients, many grown in Mimi’s garden, are slowly simmered at their peak with just enough sugar to bring out their best. Obviously perfect on morning toast, but do try with fresh cheese, on a sandwich or take that vanilla ice cream to another level!

Michael will be awaiting your calls beginning at 9 o’clock. Have a wonderful week!!