Reservations Requested by Monday 9:30 AM
After 9:30 AM, leave a callback number
Call 650 599-3320
Dinner Details: Click Here
June
5
12
19
26
July 2006
3
10
17
24
31
June 5
- Guest Chef James Holloway
Savory Black Bean Soup
Tofu Enchilada Casserole
Spanish Rice
Braised Broccoli and Collards with Sesame Vinaigrette
Green Cabbage Salad with Onion, Lemon and Ginger
Chocolate Chip Cookies
Lemon Grass Tea
June 12
- Guest Chef James Holloway
Shitake French Onion Soup
Rice Pilaf
Black Bean and Sweet Corn Salad
Very Veggie Salad with Pesto
Mixed Summer Greens with Balsamic Vinaigrette
Radish Pickle
Zucchini Cake
Mint Tea
June 19
- Guest Chef Chuck Collison
Creamy Carrot Bisque with Dill
Corn, Basil, and Black Olive Tofu Tart
Quinoa Pilaf
Summer Squash Medley
Green Salad with Apricot Vinaigrette
Orange Oatmeal Crunch Cookies
Tea
June 26
- Guest Chef Chuck Collison
Black Eyed Pea Chowder
Rice Salad
Corn-Carrot-Pea Succotash
Cabbage and Chard Gratin
Marinated Radish, Carrot, and Cucumber Salad
Summer Fruit Cobbler
Grain Coffee
After-Dinner:
An Evening with Meredith McCarty:
Finding Your Own Path to Health
July 3 -Independence Day Holiday, No Dinner
July 10
- Guest Chef Susanne Jensen
White Bean Soup
Savory Tomato, Corn Tart with Fresh Basil and Tofu Cheese
Long Grain Brown Rice with Fresh Herbs
Summer Vegetable Medley
Green Salad with Arugula and Nectarines
Almond-Orange Cake with Orange Glaze
Tea: Herb Blend
Jody Main
speaks on
Herbs in the Garden and Herbs in the Kitchen
July 17
Thai-Flavored Silken Tofu and Corn Soup
Savory Rice Noodle and Veggie Salad
Blue Lake Green Beans with Glazed Walnuts
Cumin-Roasted Sweet Potato Spears
Sweet and Tart Carrot, Daikon and Napa Cabbage Salad
Summer Fruit Crunch
Lemon Grass Tea
July 24
Chilled Cucumber-Dill Soup
Tempeh-Potato Croquettes with Creamy Basil Sauce
Saffron-Carrot-Rice Salad
Summer Veggie Succotash
Mixed Green Salad with "Honey" Mustard Dressing
Gingerbread Cake with Fresh Peaches and Rice Dream
Tea
July 31
Middle Eastern Lentil and Spinach Soup
Moroccan Seitan and Vegetable Tagine
Couscous
Chopped Fresh Veggie Salad with Mint Dressing
Pita Bread with Baba Ghanoush
Walnut and Date Squares with Orange Flower Syrup Glaze
Mint Tea
June
5
12
19
26
July 2006
3
10
17
24
31
Dinner Details
Chef Gary Alinder
Every Monday, 6:30 PM. Sit Down or Take-out, $13
Reservations Requested by Monday 9:30 AM
After 9:30 AM, leave a callback number
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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