Reservations Required by Monday 9:30 AM
Call 650 599-3320
Dinner Details: Click Here
June
6
13
20
27
July
4
11
18
25
2005
June 6
Light Summer Miso Soup
Soba Noodle Salad with Tahini-Ginger Dressing
Nori Hand Rolls with Marinated Tempeh
Asian Veggie Stirfry
Mixed Green Salad
Trail Mix Cookies
Jasmine Green Tea
June 13
- Guest Chef Chuck Collison
Cream of Summer Squash Soup with Basil
Buckwheat and Corn Salad
Summery Bean and Veggie Stew with Seitan
Tomato and Cucumber Slices
Mixed Green Salad with Fruit Vinaigrette
Carob Fruit and Nut Cookies
Mint Tea
June 20
Cannellini Beans with Herbed Tomato Broth
Summer Veggie Filo Pie with Tofu "Cheese"
Wild Rice Salad
Broccoli, Cauliflower and Sunburst Squash with
Yellow Bell Pepper Sauce
Mixed Green Salad with Red Onion Vinaigrette
Blueberry Bars
Tea
June 27
- Guest Chef James Holloway
Potato Leek Soup
Bulgur and Quinoa Tabbouleh
Four Bean Summer Salad
Roast Beet Salad
Baby Lettuce Summer Salad
Zucchini Cake
Peppermint Tea with Lemon Grass
July 4
- Independence Day Holiday, No Dinner
July 11
Moroccan Lentil Soup
Summer Veggie Stew with Roasted Cherry Tomatoes
Couscous, Corn and Pine Nut Salad
Baba Ghanouj with Pita Triangles
Mixed Green Salad with Lemony Vinaigrette
Orange Spice Bars
Mint Tea
July 18
- Guest Chef Chuck Collison
Creamy Pinto Bean and Corn Soup
Burdock-Veggie Enchiladas with Tofu Sour Cream
Green Rice
Jicama Salsa Salad
Romaine (Caesar) Salad
Flan with Fresh Berries
Cinnamon Grain Coffee
July 25
- Guest Chef James Holloway
Sweet Corn Chowder
Tofu Stroganoff
Long Grain Rice Pilaf
Braised Broccoli and Cauliflower with Ginger Vinaigrette
Summer Green Salad with Raspberry Vinaigrette
Chocolate Chip Cookies
Bancha Tea
Meredith McCarty
speaks on
Healing Cuisine Updates
June
6
13
20
27
July
4
11
18
25
2005
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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