Gourmet Vegetarian Dinners
Reservations Required by Monday 9:30 AM
Call 650 599-3320
Dinner Details: Click Here
June
7
14
21
28
July
5
12
19
26
2004
July
26
August
2
9
16
23
30
September
6
13
20
27
2004
July 26
White Bean Soup with Herbed Croutons
Stuffed Cabbage Rolls with Saffron Tomato Sauce
Rice Pilaf
Green Beans and Carrots with Caramelized Onions
Mixed Green Salad with Multi-Colored Bell Peppers
Marinated Olives
Trail Mix Cookies
Tea
August 2
Farmer's Market Menu
Soup, Grain and Vegetable Menu inspired by
fresh, seasonal offerings from the Farmer's Market,
including a fruit-based dessert
After-Dinner Presentation:
Verne Varona
speaks on
1) More Than a Mouthful
and
2) New Research in Visual Diagnosis
August 9
Chickpea-Veggie Broth with Pesto
Cracked Wheat, Parsley and Toasted Almond Salad
Baba Ghanoush with Whole Wheat Pitas
Marinated Summer Veggies
Greek Salad
Lemon Cake
Mint Tea
August 16
Guest Chef Susanne Jensen
Summer Vegetable Soup
Tempeh in a Mustard Herb Sauce
Brown Rice with Peas
Green Beans with Beets and Hazelnuts
Spinach Salad with Marinated Red Onions
Chocolate Chip Cookies
Tea
August 23
Minestrone
Lentil-Veggie Burgers with Herbed Tomato Sauce
Mediterranean Rice Salad
Summer Veggies with Roasted Corn
Sautéed Leafy Greens
Apple Pie
Lemon Grass Tea
August 30
Guest Chef James Holloway
Beet Borscht
Rice and Lentil Pilaf
Hummus with Crostini
Mixed Veggie Sauté
Summer Green Salad with Tomatoes
Zucchini Cake
Tea
After-Dinner Presentation:
Drs. Connie and Marcel Hernandez
present
An Introduction to Naturopathic Medicine
September 6
- Labor Day, No Dinner
September 13
Shiitake Broth with Mustard Greens
Crunchy Almond-Rice Croquettes with Basil "Mayo"
Baked Beans with Miso and Apple Butter
Corn on the Cob
Mixed Green and Veggie Salad
Pineapple-Coconut Squares
Iced Mint Tea
After-Dinner Presentation:
Joe Deisher
presents a lecture and demonstration on
Macrobiotics and Tai Chi: Good Balance All Around
September 20
Asian Veggie Miso Soup
Short Grain Rice
Baked Japanese Squash with Savory Aduki Beans
Sea Palm with Shiitake and Carrots
Braised Bok Choy
Teff Fruit and Nut Squares
Jasmine Green Tea
September 27
Leek and Sweet Potato Potage
Polenta with Creamy Corn Sauce
Pinto Bean, Squash and Roasted Seitan Casserole
Carrots with Cauliflower and Broccoli
Mixed Green Salad
Raspberry Thumbprint Cookies
Tea
July
26
August
2
9
16
23
30
September
6
13
20
27
2004
Dinner Details
Chef Gary Alinder
Every Monday, 6:30 PM. Sit Down or Take-out, $13
Reservations Required by Monday 9:30 AM
Call 650 599-3320
First Baptist Church
305 North California Avenue at Bryant,
Palo Alto
1/4 mile East of Alma and the
California Avenue Caltrain Station
Organic (whenever possible) and Vegan Ingredients
Gourmet Vegetarian Style incorporating Macrobiotic Principles
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