Reservations Requested by Monday 9:30 AM
After 9:30 AM, leave a callback number
Call 650 599-3320
Dinner Details: Click Here
February
1
8
15
22
March
1
8
15
22
29
2010
February 1
Miso Soup with Bok Choy
Sweet Simmered Aduki Beans with Red Kuri Squash
Short Grain Brown Rice
Arame, Carrot, Lotus Root, Broccolini Salad
Watercress with Ginger-Sesame Vinaigrette
Peanut Butter Crispy Bars
Kukicha
February 8
- Guest Chef James Holloway
Smooth Red Lentil Velvet Soup
Tofu Vegetable Frittata
Long Grain Brown Rice Pilaf
Braised Collards and Kale with Carrots
Wild Greens Salad with Creamy Avocado Dressing
Coconut Cookies
Mint Lemongrass Tea
February 15
Home Style Lentil Soup
Hungarian Cabbage Rolls
Buckwheat-Mushroom Pilaf
Oven-Braised Carrots with Dill Seeds
Arugula Salad
Raspberry Gems
Tea
February 22
Winter Veggie Posole
BBQ Seitan Crunchy Tacos with
Pickled Red Onions and Avocado Cream
Annato Rice
Simmered Black Beans
Roasted Sweet Potatoes with Star Anise, Ginger and Lime
Mixed Greens with Blood Orange Vinaigrette
Chocolate-Coconut Squares
Cinnamon Grain Coffee
Julia and Carl Ferré
speak on
Working with Energy for Healing
March 1
Goan Caldo Verde
Spicy Chickpea and Lotus Root Stew
Basmati Rice
Butternut Squash Roasted with Garum Masala
Green Beans with Toasted Coconut & Ginger
Three Sprout Salad
Carrot Cake
Tea
March 8
Roasted Mushroom Broth with Watercress
Hearty Saffron-Infused Five-Vegetable Stew
Creamy Polenta
Garlicky, Slow Simmered Cannellini Beans
Winter Greens with Lemon & Ginger
Fruit Compote with Cashew Cream
Tea
March 15
- Guest Chef James Holloway
Minestrone Soup
Caramelized Onion & Chick Pea Cutlets
Millet Pilaf
Stewed Red Cabbage
Roast Cauliflower with Braised Carrots
Oatmeal Chocolate Chip Cookies
African Rooibos "Red Bush" Tea
March 22
- Spring Equinox Celebration
Barley-Navy Bean-Spring Veggie Soup
Onion-Roasted Cauliflower-Sun Dried Tomato Frittata
Quinoa-Pine Nut-Veggie Pilaf
Steamed Asparagus with Carrots
Mixed Green Salad with Herb Dressing
Orange Spice Cake
Tea
Chefs Gary Alinder and James Holloway
host
Ask the Chefs
March 29
Gingery Veggie-Mushroom Congee
Sweet and Sour Tempeh
Veggie Fried Brown Rice
Long Beans with Five Spice Sauce
Crunchy Lotus Root-Carrot-Napa Cabbage Salad
Almond Cookies
Jasmine Green Tea
February
1
8
15
22
March
1
8
15
22
29
2010
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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