Reservations Requested by Monday 9:30 AM
After 9:30 AM, leave a callback number
Call 650 599-3320
Dinner Details: Click Here
December
3
10
17
24
31
2012
January
7
14
21
28
2013
December 3
- Chef James Holloway
Green Split Pea Soup
Toasted Cutlets with Sunny Seed and Onion Sesame Purée
Dijon Roasted Winter Vegetables
Collard, Kale, and Carrot Mélange
Red and Green Cabbage Slaw
Coconut Crisp Cookies
Herbal Tea
December 10
- Chef Gary Alinder
Lentil Soup
Quinoa-Millet-Veggie Patties with Gary's Special Gravy
Collard Greens with Gomashio
Veggie Ragout with Cauliflower
Mixed Greens Salad
Walnut-Date Bars with Coconut
Tea
After-Dinner Presentation:
Al Lampell
speaks on
Anger Management
December 17
- Winter Solstice Celebration
Chefs Gary Alinder and James Holloway
$18 Sitdown, $16 Takeout
Cannellini Bean and Red Kuri Squash Soup with Roast Sage Leaves
Tofu Frittata with Artichoke Hearts, Sun Dried Tomatoes, and Capers
Braised Colorful Cauliflower and Broccoli Romanesque
Roasted Veggie Confetti Risotto
Red Kale and Cabbage Salad with Marinated Vegetables
Cranberry Orange Walnut Holiday Cake
Assorted Herbal Teas
December 24
- No Dinner, Happy Holidays!
December 31
- No Dinner, Happy Holidays!
January 7
- Chef James Holloway
Minestrone Soup
Italian Tofu Balls with Basil and Green Onion Pesto
Millet and Quinoa Pilaf
Kale and Collard Braise with Marinated White Onion
Arugula and Romaine Salad with Ginger Meyer Lemon Vinaigrette
Chocolate Chip Cookies
Mint Mélange Tea
After-Dinner Presentation:
Meredith McCarty
speaks on
Healing Cuisine: Menu Planning for the New Year
January 14
- Chef Gary Alinder
Winter Squash Posole
Black Bean Chili over Roasted Sweet Potatoes
with Salsa and Avocado Cream
Mexicali Rice and Veggies with Ume Toasted Pumpkin Seeds
Warm Cabbage, Kale and Carrot Salad
Cauliflower and Jicama Ceviche
Peanut Butter Cookies
Tea
January 21
- Chef Gary Alinder
Beet Borscht with Tofu Sour Cream
Kasha Varnishkas with Roasted Onion Gravy
Stewed Lentils with Braised Mushrooms and Winter Greens
Parslied Carrots and Parsnips
Crisp Pickled Cabbage with Sauerkraut
Trail Mix Cookies
Tea
January 28
- Chef James Holloway
Butternut Squash Coconut Soup
Red and Green Lentil Cutlets with Caramelized Mushroom/Onion Gravy
Home Style Sweet Potato Fries
Roasted Brussels Sprouts with Mushrooms
Kale Salad with Marinated Red Onion and Shredded Carrots
Persimmon Cookies
Mint Chamomile Herbal Tea
December
3
10
17
24
31
2012
January
7
14
21
28
2013
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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