September 1, 2010
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Baked Crab Cakes
lump crab meat, saltines, greek yogurt, dijon, egg,
fresh parsley, old bay, cayenne,
salt, and pepper
Served with:
Lemon wedges & homemade remoulade
(made with 2% greek yogurt)
Israeli Couscous
with apples, dried cranberries, toasted almonds, fresh thyme,
rosemary, parsley, apple cider vinegar, maple syrup,
olive oil, salt and pepper
Pole Beans
simmered in chicken broth
Garden Salad
with farm stand tomatoes, cucumbers, and carrots
with red wine vinaigrette
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