To contact us Click HERE
Since February is Black History Month, Better World Cafe will be getting into the spirit with African and African-American themed dishes!
Today features a soup from our own Chef Leslie. It's her North Carolina family tradition going back 100 years where they grew their own vegetables and put them up for the winter. Then after the holidays, using the leftover turkey from the previous feast, the well-preserved vegetables (green and lima beans) are added to a savory tomato base to make a flavorful reminder-of-summer soup.
Here is the rest of today's menu:
Specials/Entrees:
~ British pasties (turnovers filled with potatoes and other veg)
~ Pork platter topped with a rosemary pan sauce, mashed potatoes and our own homemade applesauce
~ Pasta with mushroom cream sauce
Soups:
~ Leslie's special North Carolina family turkey vegetable
Salads:
~ Better World Salad (v)
~ Roasted bosc pear with feta, candied walnuts and apple cider dressing
Sandwiches:
~ Corned Beef
~ Kitchen Sink Burrito
~ Turkey
Desserts:
~ Layer cake with caramel icing
~ Chocolate chip, pecan, raisin cookies
~ Banana bread
Drinks:
~ Hot and iced coffee and tea
As usual, selections can vary by availability so ask about any additions/changes if you're calling to place a take out order at 732-510-1572. Thanks!
3 Ocak 2013 Perşembe
That's a whopper!!!
To contact us Click HERE
Today's enemy of the day is the massive box of whoppers sitting right in my walking path to the printer. Not only is it chocolate, but one of my favorites, and my stress levels today is THROUGH THE ROOF! So goal of the day is to not ingest one single whopper. I think I can, I think I can, I think I can.
A recap of Thanksgiving.....on my plate was turkey breast with gravy, the dreaded "cookie salad", and some type of glazed carrots. There were no unsweetened vegetables (except potatoes) to be found, which was a little disappointing, but I did what I could do. I did opt out of the white potatoes and also the pie, so I was proud of that. HOWEVER the slip on the cookie salad slightly spiraled in to a tad of indulgence throughout the weekend. The quantity of food was not at all the problem, but definitely the quality was lacking. Saturday I was at my dads and we had a taco bar of sorts. I did well by choosing a healthy size taco salad, but not so well when the platter of cake calls and oreo balls were plopped in front of me. I think I polished off about 4-5 total of those. Granted they were small, but only added to the sweet tooth craving I'd been battling since the cookie salad wreacked havoc on Thanksgiving day. Yesterday the sweet drug of choice Angry Birds shaped graham crackers. Other than that....I've done great! Needless to say I'm a little nervous about the Thursday weigh in, not only did I make not so great choices, but I'm sure my sodium consumption was up and my water consumption was down.
HOWEVER I am ridiculously proud of Jordan, who has had some amazing accomplishments of his own lately!
Today I've done well and have a healthy dinner planned and there's nothing like falling off a horse and having the courage and strength to say "Oh no you don't!" and getting back on said horse. So here I am, overload of stress and all, ditching Whoppers and doing my best to love the life and challenges I've been handed. I normally don't get too preachy here, but "God only gives his toughest battles to his strongest soldiers" has gotten me through a lot. I know I can handle this and I know I will succeed and I will reach my goals. The cookie salad and the other indulgences are only slight drawbacks of the big picture. One day, one hour, one minute, one second, one meal at a time....
Hope you all had an amazing Thanksgiving! I am thankful for each and every one of you!
A recap of Thanksgiving.....on my plate was turkey breast with gravy, the dreaded "cookie salad", and some type of glazed carrots. There were no unsweetened vegetables (except potatoes) to be found, which was a little disappointing, but I did what I could do. I did opt out of the white potatoes and also the pie, so I was proud of that. HOWEVER the slip on the cookie salad slightly spiraled in to a tad of indulgence throughout the weekend. The quantity of food was not at all the problem, but definitely the quality was lacking. Saturday I was at my dads and we had a taco bar of sorts. I did well by choosing a healthy size taco salad, but not so well when the platter of cake calls and oreo balls were plopped in front of me. I think I polished off about 4-5 total of those. Granted they were small, but only added to the sweet tooth craving I'd been battling since the cookie salad wreacked havoc on Thanksgiving day. Yesterday the sweet drug of choice Angry Birds shaped graham crackers. Other than that....I've done great! Needless to say I'm a little nervous about the Thursday weigh in, not only did I make not so great choices, but I'm sure my sodium consumption was up and my water consumption was down.
HOWEVER I am ridiculously proud of Jordan, who has had some amazing accomplishments of his own lately!
Today I've done well and have a healthy dinner planned and there's nothing like falling off a horse and having the courage and strength to say "Oh no you don't!" and getting back on said horse. So here I am, overload of stress and all, ditching Whoppers and doing my best to love the life and challenges I've been handed. I normally don't get too preachy here, but "God only gives his toughest battles to his strongest soldiers" has gotten me through a lot. I know I can handle this and I know I will succeed and I will reach my goals. The cookie salad and the other indulgences are only slight drawbacks of the big picture. One day, one hour, one minute, one second, one meal at a time....
Hope you all had an amazing Thanksgiving! I am thankful for each and every one of you!
Paleo Kabocha & Lamb Shepherd's Pie
To contact us Click HERE
Happy November folks! We had our neighbors over for dinner recently, and this is the perfect recipe for entertaining. One pot meal, easy to prepare ahead of time, and although the picture doesn't reflect it, it does present really well!
This is one of those epic fall meals... warm, filling, and full of all of the flavors that you crave when the leaves turn. Since I live in southern California I have to have true seasons vicariously through the internet, so I just google pictures of fall foliage or check out my non-California friends Facebook pages. But make no mistake, I love surfing, not owning an umbrella, and eating al fresco year round, so I have no complaints.
This take on traditional Shepherd's Pie was inspired by Sunset Magazine, where one day I hope to grace even a tiny corner of their magical, inspirational (if somewhat unrealistic) pages. Yay for life in the West!
2-3 lb kabocha squash (also called a Japanese pumpkin)
2 lbs lamb stew meat
1 medium yellow onion, diced
3 garlic cloves, smashed and chopped
4 carrots, peeled and cut
3 tbs coconut flour
1 tsp pasture butter
1/4 c red wine
1 cup beef stock
2 tsp red pepper flakes
1 tsp dried lavender
salt, pepper & olive oil
Preheat over to 400. Cut your Kabocha in half and removes seeds. Cover with foil and roast for about an hour, or until flesh is soft and easily pierced with a knife. While your squash is in the oven (about halfway done), heat a couple tbs of olive oil in a large, deep, oven safe pan*. Add lamb and couple pinches of salt & pepper and let the meat brown on all sides. Remove from pot and put in a bowl (with the juices) with the carrots.
Reduce the heat in the pan and add the butter. As soon as it's melted add the flour, stirring constantly for a minute or so - you want it toasted not burned! Pour the wine and the broth in, stirring frequently until it's thickened like gravy. Add red pepper flakes, lavender (salt & pepper to taste if needed). Add the lamb and carrots back into the pot and stir.
Remove the squash, scrape out the guts , and mash in a bowl. Add a little salt & pepper and spoon over the top of the lamb. Bake about 30 minutes until everything is bubbling. Let it sit for a few minutes before serving, unless you like molten lava in your mouth, and garnish it with something green (parsley, green onions etc).
*And if you've read my blog before, you probably notice I use my Le Creuset for everything!
This is one of those epic fall meals... warm, filling, and full of all of the flavors that you crave when the leaves turn. Since I live in southern California I have to have true seasons vicariously through the internet, so I just google pictures of fall foliage or check out my non-California friends Facebook pages. But make no mistake, I love surfing, not owning an umbrella, and eating al fresco year round, so I have no complaints.
This take on traditional Shepherd's Pie was inspired by Sunset Magazine, where one day I hope to grace even a tiny corner of their magical, inspirational (if somewhat unrealistic) pages. Yay for life in the West!
2-3 lb kabocha squash (also called a Japanese pumpkin)
2 lbs lamb stew meat
1 medium yellow onion, diced
3 garlic cloves, smashed and chopped
4 carrots, peeled and cut
3 tbs coconut flour
1 tsp pasture butter
1/4 c red wine
1 cup beef stock
2 tsp red pepper flakes
1 tsp dried lavender
salt, pepper & olive oil
Preheat over to 400. Cut your Kabocha in half and removes seeds. Cover with foil and roast for about an hour, or until flesh is soft and easily pierced with a knife. While your squash is in the oven (about halfway done), heat a couple tbs of olive oil in a large, deep, oven safe pan*. Add lamb and couple pinches of salt & pepper and let the meat brown on all sides. Remove from pot and put in a bowl (with the juices) with the carrots.
Reduce the heat in the pan and add the butter. As soon as it's melted add the flour, stirring constantly for a minute or so - you want it toasted not burned! Pour the wine and the broth in, stirring frequently until it's thickened like gravy. Add red pepper flakes, lavender (salt & pepper to taste if needed). Add the lamb and carrots back into the pot and stir.
Remove the squash, scrape out the guts , and mash in a bowl. Add a little salt & pepper and spoon over the top of the lamb. Bake about 30 minutes until everything is bubbling. Let it sit for a few minutes before serving, unless you like molten lava in your mouth, and garnish it with something green (parsley, green onions etc).
*And if you've read my blog before, you probably notice I use my Le Creuset for everything!
2 Ocak 2013 Çarşamba
Paleo Kabocha & Lamb Shepherd's Pie
To contact us Click HERE
Happy November folks! We had our neighbors over for dinner recently, and this is the perfect recipe for entertaining. One pot meal, easy to prepare ahead of time, and although the picture doesn't reflect it, it does present really well!
This is one of those epic fall meals... warm, filling, and full of all of the flavors that you crave when the leaves turn. Since I live in southern California I have to have true seasons vicariously through the internet, so I just google pictures of fall foliage or check out my non-California friends Facebook pages. But make no mistake, I love surfing, not owning an umbrella, and eating al fresco year round, so I have no complaints.
This take on traditional Shepherd's Pie was inspired by Sunset Magazine, where one day I hope to grace even a tiny corner of their magical, inspirational (if somewhat unrealistic) pages. Yay for life in the West!
2-3 lb kabocha squash (also called a Japanese pumpkin)
2 lbs lamb stew meat
1 medium yellow onion, diced
3 garlic cloves, smashed and chopped
4 carrots, peeled and cut
3 tbs coconut flour
1 tsp pasture butter
1/4 c red wine
1 cup beef stock
2 tsp red pepper flakes
1 tsp dried lavender
salt, pepper & olive oil
Preheat over to 400. Cut your Kabocha in half and removes seeds. Cover with foil and roast for about an hour, or until flesh is soft and easily pierced with a knife. While your squash is in the oven (about halfway done), heat a couple tbs of olive oil in a large, deep, oven safe pan*. Add lamb and couple pinches of salt & pepper and let the meat brown on all sides. Remove from pot and put in a bowl (with the juices) with the carrots.
Reduce the heat in the pan and add the butter. As soon as it's melted add the flour, stirring constantly for a minute or so - you want it toasted not burned! Pour the wine and the broth in, stirring frequently until it's thickened like gravy. Add red pepper flakes, lavender (salt & pepper to taste if needed). Add the lamb and carrots back into the pot and stir.
Remove the squash, scrape out the guts , and mash in a bowl. Add a little salt & pepper and spoon over the top of the lamb. Bake about 30 minutes until everything is bubbling. Let it sit for a few minutes before serving, unless you like molten lava in your mouth, and garnish it with something green (parsley, green onions etc).
*And if you've read my blog before, you probably notice I use my Le Creuset for everything!
This is one of those epic fall meals... warm, filling, and full of all of the flavors that you crave when the leaves turn. Since I live in southern California I have to have true seasons vicariously through the internet, so I just google pictures of fall foliage or check out my non-California friends Facebook pages. But make no mistake, I love surfing, not owning an umbrella, and eating al fresco year round, so I have no complaints.
This take on traditional Shepherd's Pie was inspired by Sunset Magazine, where one day I hope to grace even a tiny corner of their magical, inspirational (if somewhat unrealistic) pages. Yay for life in the West!
2-3 lb kabocha squash (also called a Japanese pumpkin)
2 lbs lamb stew meat
1 medium yellow onion, diced
3 garlic cloves, smashed and chopped
4 carrots, peeled and cut
3 tbs coconut flour
1 tsp pasture butter
1/4 c red wine
1 cup beef stock
2 tsp red pepper flakes
1 tsp dried lavender
salt, pepper & olive oil
Preheat over to 400. Cut your Kabocha in half and removes seeds. Cover with foil and roast for about an hour, or until flesh is soft and easily pierced with a knife. While your squash is in the oven (about halfway done), heat a couple tbs of olive oil in a large, deep, oven safe pan*. Add lamb and couple pinches of salt & pepper and let the meat brown on all sides. Remove from pot and put in a bowl (with the juices) with the carrots.
Reduce the heat in the pan and add the butter. As soon as it's melted add the flour, stirring constantly for a minute or so - you want it toasted not burned! Pour the wine and the broth in, stirring frequently until it's thickened like gravy. Add red pepper flakes, lavender (salt & pepper to taste if needed). Add the lamb and carrots back into the pot and stir.
Remove the squash, scrape out the guts , and mash in a bowl. Add a little salt & pepper and spoon over the top of the lamb. Bake about 30 minutes until everything is bubbling. Let it sit for a few minutes before serving, unless you like molten lava in your mouth, and garnish it with something green (parsley, green onions etc).
*And if you've read my blog before, you probably notice I use my Le Creuset for everything!
Today's menu and a hint of what's to come
To contact us Click HERE
Since February is Black History Month, Better World Cafe will be getting into the spirit with African and African-American themed dishes!
Today features a soup from our own Chef Leslie. It's her North Carolina family tradition going back 100 years where they grew their own vegetables and put them up for the winter. Then after the holidays, using the leftover turkey from the previous feast, the well-preserved vegetables (green and lima beans) are added to a savory tomato base to make a flavorful reminder-of-summer soup.
Here is the rest of today's menu:
Specials/Entrees:
~ British pasties (turnovers filled with potatoes and other veg)
~ Pork platter topped with a rosemary pan sauce, mashed potatoes and our own homemade applesauce
~ Pasta with mushroom cream sauce
Soups:
~ Leslie's special North Carolina family turkey vegetable
Salads:
~ Better World Salad (v)
~ Roasted bosc pear with feta, candied walnuts and apple cider dressing
Sandwiches:
~ Corned Beef
~ Kitchen Sink Burrito
~ Turkey
Desserts:
~ Layer cake with caramel icing
~ Chocolate chip, pecan, raisin cookies
~ Banana bread
Drinks:
~ Hot and iced coffee and tea
As usual, selections can vary by availability so ask about any additions/changes if you're calling to place a take out order at 732-510-1572. Thanks!
Today features a soup from our own Chef Leslie. It's her North Carolina family tradition going back 100 years where they grew their own vegetables and put them up for the winter. Then after the holidays, using the leftover turkey from the previous feast, the well-preserved vegetables (green and lima beans) are added to a savory tomato base to make a flavorful reminder-of-summer soup.
Here is the rest of today's menu:
Specials/Entrees:
~ British pasties (turnovers filled with potatoes and other veg)
~ Pork platter topped with a rosemary pan sauce, mashed potatoes and our own homemade applesauce
~ Pasta with mushroom cream sauce
Soups:
~ Leslie's special North Carolina family turkey vegetable
Salads:
~ Better World Salad (v)
~ Roasted bosc pear with feta, candied walnuts and apple cider dressing
Sandwiches:
~ Corned Beef
~ Kitchen Sink Burrito
~ Turkey
Desserts:
~ Layer cake with caramel icing
~ Chocolate chip, pecan, raisin cookies
~ Banana bread
Drinks:
~ Hot and iced coffee and tea
As usual, selections can vary by availability so ask about any additions/changes if you're calling to place a take out order at 732-510-1572. Thanks!
That's a whopper!!!
To contact us Click HERE
Today's enemy of the day is the massive box of whoppers sitting right in my walking path to the printer. Not only is it chocolate, but one of my favorites, and my stress levels today is THROUGH THE ROOF! So goal of the day is to not ingest one single whopper. I think I can, I think I can, I think I can.
A recap of Thanksgiving.....on my plate was turkey breast with gravy, the dreaded "cookie salad", and some type of glazed carrots. There were no unsweetened vegetables (except potatoes) to be found, which was a little disappointing, but I did what I could do. I did opt out of the white potatoes and also the pie, so I was proud of that. HOWEVER the slip on the cookie salad slightly spiraled in to a tad of indulgence throughout the weekend. The quantity of food was not at all the problem, but definitely the quality was lacking. Saturday I was at my dads and we had a taco bar of sorts. I did well by choosing a healthy size taco salad, but not so well when the platter of cake calls and oreo balls were plopped in front of me. I think I polished off about 4-5 total of those. Granted they were small, but only added to the sweet tooth craving I'd been battling since the cookie salad wreacked havoc on Thanksgiving day. Yesterday the sweet drug of choice Angry Birds shaped graham crackers. Other than that....I've done great! Needless to say I'm a little nervous about the Thursday weigh in, not only did I make not so great choices, but I'm sure my sodium consumption was up and my water consumption was down.
HOWEVER I am ridiculously proud of Jordan, who has had some amazing accomplishments of his own lately!
Today I've done well and have a healthy dinner planned and there's nothing like falling off a horse and having the courage and strength to say "Oh no you don't!" and getting back on said horse. So here I am, overload of stress and all, ditching Whoppers and doing my best to love the life and challenges I've been handed. I normally don't get too preachy here, but "God only gives his toughest battles to his strongest soldiers" has gotten me through a lot. I know I can handle this and I know I will succeed and I will reach my goals. The cookie salad and the other indulgences are only slight drawbacks of the big picture. One day, one hour, one minute, one second, one meal at a time....
Hope you all had an amazing Thanksgiving! I am thankful for each and every one of you!
A recap of Thanksgiving.....on my plate was turkey breast with gravy, the dreaded "cookie salad", and some type of glazed carrots. There were no unsweetened vegetables (except potatoes) to be found, which was a little disappointing, but I did what I could do. I did opt out of the white potatoes and also the pie, so I was proud of that. HOWEVER the slip on the cookie salad slightly spiraled in to a tad of indulgence throughout the weekend. The quantity of food was not at all the problem, but definitely the quality was lacking. Saturday I was at my dads and we had a taco bar of sorts. I did well by choosing a healthy size taco salad, but not so well when the platter of cake calls and oreo balls were plopped in front of me. I think I polished off about 4-5 total of those. Granted they were small, but only added to the sweet tooth craving I'd been battling since the cookie salad wreacked havoc on Thanksgiving day. Yesterday the sweet drug of choice Angry Birds shaped graham crackers. Other than that....I've done great! Needless to say I'm a little nervous about the Thursday weigh in, not only did I make not so great choices, but I'm sure my sodium consumption was up and my water consumption was down.
HOWEVER I am ridiculously proud of Jordan, who has had some amazing accomplishments of his own lately!
Today I've done well and have a healthy dinner planned and there's nothing like falling off a horse and having the courage and strength to say "Oh no you don't!" and getting back on said horse. So here I am, overload of stress and all, ditching Whoppers and doing my best to love the life and challenges I've been handed. I normally don't get too preachy here, but "God only gives his toughest battles to his strongest soldiers" has gotten me through a lot. I know I can handle this and I know I will succeed and I will reach my goals. The cookie salad and the other indulgences are only slight drawbacks of the big picture. One day, one hour, one minute, one second, one meal at a time....
Hope you all had an amazing Thanksgiving! I am thankful for each and every one of you!
1 Ocak 2013 Salı
That's a whopper!!!
To contact us Click HERE
Today's enemy of the day is the massive box of whoppers sitting right in my walking path to the printer. Not only is it chocolate, but one of my favorites, and my stress levels today is THROUGH THE ROOF! So goal of the day is to not ingest one single whopper. I think I can, I think I can, I think I can.
A recap of Thanksgiving.....on my plate was turkey breast with gravy, the dreaded "cookie salad", and some type of glazed carrots. There were no unsweetened vegetables (except potatoes) to be found, which was a little disappointing, but I did what I could do. I did opt out of the white potatoes and also the pie, so I was proud of that. HOWEVER the slip on the cookie salad slightly spiraled in to a tad of indulgence throughout the weekend. The quantity of food was not at all the problem, but definitely the quality was lacking. Saturday I was at my dads and we had a taco bar of sorts. I did well by choosing a healthy size taco salad, but not so well when the platter of cake calls and oreo balls were plopped in front of me. I think I polished off about 4-5 total of those. Granted they were small, but only added to the sweet tooth craving I'd been battling since the cookie salad wreacked havoc on Thanksgiving day. Yesterday the sweet drug of choice Angry Birds shaped graham crackers. Other than that....I've done great! Needless to say I'm a little nervous about the Thursday weigh in, not only did I make not so great choices, but I'm sure my sodium consumption was up and my water consumption was down.
HOWEVER I am ridiculously proud of Jordan, who has had some amazing accomplishments of his own lately!
Today I've done well and have a healthy dinner planned and there's nothing like falling off a horse and having the courage and strength to say "Oh no you don't!" and getting back on said horse. So here I am, overload of stress and all, ditching Whoppers and doing my best to love the life and challenges I've been handed. I normally don't get too preachy here, but "God only gives his toughest battles to his strongest soldiers" has gotten me through a lot. I know I can handle this and I know I will succeed and I will reach my goals. The cookie salad and the other indulgences are only slight drawbacks of the big picture. One day, one hour, one minute, one second, one meal at a time....
Hope you all had an amazing Thanksgiving! I am thankful for each and every one of you!
A recap of Thanksgiving.....on my plate was turkey breast with gravy, the dreaded "cookie salad", and some type of glazed carrots. There were no unsweetened vegetables (except potatoes) to be found, which was a little disappointing, but I did what I could do. I did opt out of the white potatoes and also the pie, so I was proud of that. HOWEVER the slip on the cookie salad slightly spiraled in to a tad of indulgence throughout the weekend. The quantity of food was not at all the problem, but definitely the quality was lacking. Saturday I was at my dads and we had a taco bar of sorts. I did well by choosing a healthy size taco salad, but not so well when the platter of cake calls and oreo balls were plopped in front of me. I think I polished off about 4-5 total of those. Granted they were small, but only added to the sweet tooth craving I'd been battling since the cookie salad wreacked havoc on Thanksgiving day. Yesterday the sweet drug of choice Angry Birds shaped graham crackers. Other than that....I've done great! Needless to say I'm a little nervous about the Thursday weigh in, not only did I make not so great choices, but I'm sure my sodium consumption was up and my water consumption was down.
HOWEVER I am ridiculously proud of Jordan, who has had some amazing accomplishments of his own lately!
Today I've done well and have a healthy dinner planned and there's nothing like falling off a horse and having the courage and strength to say "Oh no you don't!" and getting back on said horse. So here I am, overload of stress and all, ditching Whoppers and doing my best to love the life and challenges I've been handed. I normally don't get too preachy here, but "God only gives his toughest battles to his strongest soldiers" has gotten me through a lot. I know I can handle this and I know I will succeed and I will reach my goals. The cookie salad and the other indulgences are only slight drawbacks of the big picture. One day, one hour, one minute, one second, one meal at a time....
Hope you all had an amazing Thanksgiving! I am thankful for each and every one of you!
Paleo Kabocha & Lamb Shepherd's Pie
To contact us Click HERE
Happy November folks! We had our neighbors over for dinner recently, and this is the perfect recipe for entertaining. One pot meal, easy to prepare ahead of time, and although the picture doesn't reflect it, it does present really well!
This is one of those epic fall meals... warm, filling, and full of all of the flavors that you crave when the leaves turn. Since I live in southern California I have to have true seasons vicariously through the internet, so I just google pictures of fall foliage or check out my non-California friends Facebook pages. But make no mistake, I love surfing, not owning an umbrella, and eating al fresco year round, so I have no complaints.
This take on traditional Shepherd's Pie was inspired by Sunset Magazine, where one day I hope to grace even a tiny corner of their magical, inspirational (if somewhat unrealistic) pages. Yay for life in the West!
2-3 lb kabocha squash (also called a Japanese pumpkin)
2 lbs lamb stew meat
1 medium yellow onion, diced
3 garlic cloves, smashed and chopped
4 carrots, peeled and cut
3 tbs coconut flour
1 tsp pasture butter
1/4 c red wine
1 cup beef stock
2 tsp red pepper flakes
1 tsp dried lavender
salt, pepper & olive oil
Preheat over to 400. Cut your Kabocha in half and removes seeds. Cover with foil and roast for about an hour, or until flesh is soft and easily pierced with a knife. While your squash is in the oven (about halfway done), heat a couple tbs of olive oil in a large, deep, oven safe pan*. Add lamb and couple pinches of salt & pepper and let the meat brown on all sides. Remove from pot and put in a bowl (with the juices) with the carrots.
Reduce the heat in the pan and add the butter. As soon as it's melted add the flour, stirring constantly for a minute or so - you want it toasted not burned! Pour the wine and the broth in, stirring frequently until it's thickened like gravy. Add red pepper flakes, lavender (salt & pepper to taste if needed). Add the lamb and carrots back into the pot and stir.
Remove the squash, scrape out the guts , and mash in a bowl. Add a little salt & pepper and spoon over the top of the lamb. Bake about 30 minutes until everything is bubbling. Let it sit for a few minutes before serving, unless you like molten lava in your mouth, and garnish it with something green (parsley, green onions etc).
*And if you've read my blog before, you probably notice I use my Le Creuset for everything!
This is one of those epic fall meals... warm, filling, and full of all of the flavors that you crave when the leaves turn. Since I live in southern California I have to have true seasons vicariously through the internet, so I just google pictures of fall foliage or check out my non-California friends Facebook pages. But make no mistake, I love surfing, not owning an umbrella, and eating al fresco year round, so I have no complaints.
This take on traditional Shepherd's Pie was inspired by Sunset Magazine, where one day I hope to grace even a tiny corner of their magical, inspirational (if somewhat unrealistic) pages. Yay for life in the West!
2-3 lb kabocha squash (also called a Japanese pumpkin)
2 lbs lamb stew meat
1 medium yellow onion, diced
3 garlic cloves, smashed and chopped
4 carrots, peeled and cut
3 tbs coconut flour
1 tsp pasture butter
1/4 c red wine
1 cup beef stock
2 tsp red pepper flakes
1 tsp dried lavender
salt, pepper & olive oil
Preheat over to 400. Cut your Kabocha in half and removes seeds. Cover with foil and roast for about an hour, or until flesh is soft and easily pierced with a knife. While your squash is in the oven (about halfway done), heat a couple tbs of olive oil in a large, deep, oven safe pan*. Add lamb and couple pinches of salt & pepper and let the meat brown on all sides. Remove from pot and put in a bowl (with the juices) with the carrots.
Reduce the heat in the pan and add the butter. As soon as it's melted add the flour, stirring constantly for a minute or so - you want it toasted not burned! Pour the wine and the broth in, stirring frequently until it's thickened like gravy. Add red pepper flakes, lavender (salt & pepper to taste if needed). Add the lamb and carrots back into the pot and stir.
Remove the squash, scrape out the guts , and mash in a bowl. Add a little salt & pepper and spoon over the top of the lamb. Bake about 30 minutes until everything is bubbling. Let it sit for a few minutes before serving, unless you like molten lava in your mouth, and garnish it with something green (parsley, green onions etc).
*And if you've read my blog before, you probably notice I use my Le Creuset for everything!
Today's menu and a hint of what's to come
To contact us Click HERE
Since February is Black History Month, Better World Cafe will be getting into the spirit with African and African-American themed dishes!
Today features a soup from our own Chef Leslie. It's her North Carolina family tradition going back 100 years where they grew their own vegetables and put them up for the winter. Then after the holidays, using the leftover turkey from the previous feast, the well-preserved vegetables (green and lima beans) are added to a savory tomato base to make a flavorful reminder-of-summer soup.
Here is the rest of today's menu:
Specials/Entrees:
~ British pasties (turnovers filled with potatoes and other veg)
~ Pork platter topped with a rosemary pan sauce, mashed potatoes and our own homemade applesauce
~ Pasta with mushroom cream sauce
Soups:
~ Leslie's special North Carolina family turkey vegetable
Salads:
~ Better World Salad (v)
~ Roasted bosc pear with feta, candied walnuts and apple cider dressing
Sandwiches:
~ Corned Beef
~ Kitchen Sink Burrito
~ Turkey
Desserts:
~ Layer cake with caramel icing
~ Chocolate chip, pecan, raisin cookies
~ Banana bread
Drinks:
~ Hot and iced coffee and tea
As usual, selections can vary by availability so ask about any additions/changes if you're calling to place a take out order at 732-510-1572. Thanks!
Today features a soup from our own Chef Leslie. It's her North Carolina family tradition going back 100 years where they grew their own vegetables and put them up for the winter. Then after the holidays, using the leftover turkey from the previous feast, the well-preserved vegetables (green and lima beans) are added to a savory tomato base to make a flavorful reminder-of-summer soup.
Here is the rest of today's menu:
Specials/Entrees:
~ British pasties (turnovers filled with potatoes and other veg)
~ Pork platter topped with a rosemary pan sauce, mashed potatoes and our own homemade applesauce
~ Pasta with mushroom cream sauce
Soups:
~ Leslie's special North Carolina family turkey vegetable
Salads:
~ Better World Salad (v)
~ Roasted bosc pear with feta, candied walnuts and apple cider dressing
Sandwiches:
~ Corned Beef
~ Kitchen Sink Burrito
~ Turkey
Desserts:
~ Layer cake with caramel icing
~ Chocolate chip, pecan, raisin cookies
~ Banana bread
Drinks:
~ Hot and iced coffee and tea
As usual, selections can vary by availability so ask about any additions/changes if you're calling to place a take out order at 732-510-1572. Thanks!
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