Beef or mushrooms in a sweet-savory sauce inside fluffy homemade bao buns served with braised potatoes and scallion.
Citrus braised pulled pork, refried beans, avocado, chipotle-lime crema, slaw, pickled red onion, and crumbled cheese on a toasted roll. Vegetarian version substitutes oven-fried tempeh.
Minced pork and rice with a lemongrass lime sauce topped with herbs & crushed peanuts, served with a crunchy slaw. Vegetarian option substitutes tofu & mushroom for the pork.
Traditional stew from Southern France made with white beans, bacon, sausage, tomato, herbs and breadcrumbs. Served with a local kale salad with a shallot/sherry vinaigrette.
Poblano chicken or chilaquiles verdes. Both served with rice & beans. Gluten free.
Chicken thighs or roasted chickpeas cooked in a rich stew of tomato, olives, raisins, apricots, and spices. Served with couscous and a spinach salad.
Fresh lo mein noodles tossed with crispy pork or tofu, vegetables, and a savory tamari & sesame sauce.
Contains gluten, soy, egg, peanut
Marinated chicken or stewed curried chickpeas, vegetable korma curry, and mint chutney served over basmati rice.
Sushi grade tuna, cucumber, pickled carrot, seaweed salad, edamame and avocado over sushi rice with a spicy sauce.
Choice of marinated chicken thighs or roasted eggplant with smoked mozzarella. Both served with a classic Italian bread salad make with Pete's Greens tomato, cucumber and basil with a side of roasted summer squash.
Local greens, fresh veggies, Kalamata olives and capers dressed with a nasturtium vinaigrette served with salmon or white beans.
Globe-Trotting Takeover No. 7with Hillary Maynard
Mexican-InspiredBeef Barbacoaor Roasted EggplantSpiced pulled beef or roasted eggplant with mozzarella served alongside rice, black beans, and fresh pico de gallo.
Gluten Free | Dairy Free | Vegetarian Option
6/30
Crispy beaded pork cutlets, spaetzle and red cabbage. Contains gluten.
Armenian Kufta Meatballs, with dolma, bulgar pilaf, and mint and yogurt sauce. Vegetarian option substitutes Mshosh, a lentil salad with walnuts, apricots, and olives.
Fried green plantains with garlic and chicken, served with a rich chicken broth, yellow rice, and red beans seasoned with sofrito, sazon, and cilantro.
Our friend Liz Chadwick of the Sterling College kitchen is taking over Globe-Trotting Dinner for the next three weeks!
This week Liz is cooking up smokey and buttery chicken and lentils seasoned with cumin, cloves, cardamom and cinnamon and a cilantro garnish. Served over spiced basmati rice with raita-style yogurt. Vegetarian option includes a larger portion of dal.
Red or green chicken chilaquiles with rice and beans. Vegetarian option available.
Marinated sushi-grade tuna, sushi rice, avocado, shredded carrots, cucumber, seaweed salad, & sriracha mayo.
Image from The Recipe Critic.
Chicken or chickpeas marinated with vinegar, capers, olives, prunes and herbs then braised with brown sugar and white wine. Served with cous cous & spinach salad.
Lo Mein noodles, tender sliced and marinated beef, vegetables and a mildly spiced sauce.