Reservations Requested by Monday 9:30 AM
After 9:30 AM, leave a callback number
Call 650 599-3320
Dinner Details: Click Here
December
1
8
15
22
29
2008 January
5
12
19
26
2009
December 1
Farmhouse Miso Soup
Sweet Simmered Aduki Beans with Kabocha Squash
Short Grain Brown Rice
Braised Napa Cabbage with Age Tofu
Hijiki with Julienne Carrots and Toasted Sesame Seeds
Baked Apples with Maple-Almond Cream
Kukicha
December 8
Black Bean Soup with Lime Creme
Southwestern Corn Casserole
Quinoa Pilaf
Roasted Winter Squash with Toasted Cumin and
Pumpkin Seeds
Sautéed Greens with Caramelized Onions
Chocolate, Chocolate Chip-Walnut Squares
Tea
December 15
- Winter Solstice Celebration
Chefs James Holloway and Gary Alinder
($18 Sitdown, $16 Takeout)
Warm Spiced Apple Cider
Gingery Kabocha Squash Soup
Tempeh Stroganoff Stew
Whole Grain Bruschetta with Parsley Pesto
Quinoa Pilaf with Roasted Chestnuts
Sautéed Collards and Kale with Fennel and Red Cabbage
Winter Greens Salad with Local Persimmons and Walnuts
Cranberry Orange Spice Cake
Choice of Teas and Grain Coffee
Laura Stec
speaks on
Cool Cuisine for the Holidays and the Planet
December 22
- No Dinner, Happy Holidays!
December 29
- No Dinner, Happy Holidays!
January 5
- Southern New Year's Celebration
Vegetable Gumbo
Cornbread
Three Grain Croquettes with Country Gravy
Stewed Black-eyed Peas with BBQ Seitan
Glazed, Roasted Sweet Potatoes
Braised Collard Greens
Benne-Raisin Bars
Chicory Grain Coffee
January 12
- Guest Chef James Holloway
Classic Split Pea Soup
Tofu Frittata with Pearl Onions and Shiitake Mushrooms
Brown and Wild Rice Pilaf
Roast Winter Vegetables
Green and Red Cabbage Slaw
Millet Oatmeal Cookies
Lemongrass and Mint Tea
Esther Gokhale
speaks on
Posture: The Missing Keystone of Health
January 19
Moroccan Chickpea and Lentil Soup
Tagine of Sweet Potatoes, Carrots, Pearl Onions
Couscous
Wilted Arugula and Spinach Salad with
Preserved Lemons and Olives
Bessara Dip with Pita Crisps
Date-Nut Bars
Mint Tea
January 26
Three Mushroom-Wild Rice Soup
Chickpea Cutlets with Rich Onion Gravy
Mashed Potatoes
Roasted Root Veggies
Braised Cabbage and Winter Greens
Pear Cake
Tea
December
1
8
15
22
29
2008 January
5
12
19
26
2009
Dinner Details
Chef Gary Alinder
Every Monday, 6:30 PM. Sit Down or Take-out, $15
$5-10 donation suggested for optional lecture
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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