Deli Menu for the week of 12.02-12.08

 

MONDAY 12.02

Vegan & Gf Mushroom Stroganoff, Pasta Primavera Bake, Braised White Bean & Cabbage, Balsamic & Fig Tofu

TUESDAY 12.03

Pad Thai, Tofu in Spicy Peanut Sauce, Jasmine Coconut Rice, Mushrooms in Teriyaki, Ginger Cashew Vegetables

WEDNESDAY 12.04

Enchiladas Cremadas, Papas Pimenton, Orange Chipotle Tofu, Refried Beans, Bean & Cheese Burritos, Quelites

THURSDAY 12.05

Polenta Pizza, Roasted Garlic & Rosemary Potatoes, Sage Buttered Zucchini, BBQ Tofu,  Lemon-Garlic Greens, Tuscan White Beans

FRIDAY 12.06

Gourmet Macaroni & Cheese, Chicken Fried Happy Chicken, Garlic Mashed Potatoes, Grilled Mushroom & Tomato

SATURDAY 12.07

Lasagna Verdure, Braised Cabbage, Yam & Greens, Zucchini w/ Mint & Cheese, Balsamic Tofu

SUNDAY 12.08

Biscuits & Gravy, Breakfast Burritos, Gf French Toast, Potatoes O’Brien, Eggs Florentine

Deli Menu for the week of 11.25-12.01

MONDAY 11.25

Spinach Corn Souffle, Candied Carrots, Mushrooms & Greens, Cranberry Orange Tofu, Roasted Roots

TUESDAY 11.26

Brassicurry, Spinach Dal, Coconut Ginger Quinoa, Red Curry Tofu, Garlic Naan Bread

WEDNESDAY 11.27

Butternut Squash Enchiladas, Tofu w/ Chimichurri, Fajita Vegetables, Quelites, Black Beans

THURSDAY 11.28

-CLOSED- HAPPY THANKSGIVING!

FRIDAY 11.29

Parmesan Scalloped Potatoes, BBQ Tofu, Black-Eyed Peas & Stewed Tomato, Roasted Garlic Greens

SATURDAY 11.30

Garden Vegetable Quiche, Braised Cabbage, Roasted Garlic & Rosemary Potatoes, Tuscan White Beans

SUNDAY 12.01

Breakfast Burritos, Biscuits & Gravy, Gf French Toast, Potatoes O’Brien,Free Range Scrambled Eggs

BeefBar

News from our Aisles

BeefBar

They’re Here!!! Epic Bars are back in stock! These unique and tasty protein bars are made from organic, grass fed animals and natural whole foods that are high in nutrients and low in sugar.  Not only are they paleo and gluten free but they’re high in protein, omega-3 fatty acids, iron, vitamin B, and vitamin E. Choose from Beef Habanero Cherry, Bison Bacon Cranberry, and Turkey Almond Cranberry. They’re a snack dream come true, we promise.

4-5-lb-mixesAnd new to our shelves this month is Manini’s Gluten Free Bread and Flour Mixes from Richland, Washington. Made from ancient grains, these mixes will change everything you know about gluten-free baking. They have a texture and taste so good you won’t believe it’s gluten free. And because they are made with ancient grains they are free of rice, soy, beans, or casein! Check out their website for a plethora of recipes and ideas!

http://maninisglutenfree.wordpress.com/category/gluten-free-recipes/

HeavenlyHoneyWe also added 5 new types of honey sourced from hives right here in the Willamette Valley. Heavenly Honey is handcrafted and one hundred percent raw. It is not processed, treated, heated, filtered or altered in any way. It’s straight from the bees to you! Choose from Coriander, Buckwheat, Clary Sage, Pennyroyal, or Meadowfoam.

DELI MENU FOR THE WEEK OF 11.11-11.24

 

MONDAY 11.18

Vegan Gf Mushroom Stroganoff, Macaroni & Cheese,Roasted Spaghetti Squash, Fall Vegetable Stuffed Bell Peppers, Greens Beans w/ Almond

TUESDAY 11.19

Indian Curry, Falafel, Spinach Dal, Gajaar Ka Hawla, Coconut Ginger Quinoa, Tandoori Rice, Curried Chickpeas & Cabbage

WEDNESDAY 11.20

Sesame Teriyaki Rice Noodles, Egg Fried Rice, Vegetables, Tofu in Spicy Peanut Sauce, Ginger Cashew Vegetables,

THURSDAY 11.21

Garden Vegetable Lasagna, Braised Cabbage, Roasted Roots, Roasted Garlic Greens, Balsamic & Fig Tofu

FRIDAY 11.22

Monterey Lime Enchiladas, Fajita Vegetables, Quelites, Refried Beans, Papas Pimenton

SATURDAY 11.23

Walnut Loaf, Garlic Mashed Potatoes, Mushroom Gravy, Butternut Squash & Greens, Quinoa, Pumpkin Bread Pudding, Zucchini w/ Mint & Cheese

SUNDAY 11.24

Breakfast Burritos, Biscuits & Gravy, Gf French Toast, Tamari Tofu & Greens, Potatoes O’Brien, Eggs Florentine

Deli Menu for the week of 10.14-10.20

MONDAY 10.14

Indian Curry, Curried Chickpeas & Cabbage, Red Curry Tofu, Gajaar Ka Hawla, Spinach Dal

TUESDAY 10.15

Pad Thai, Coconut Ginger Quinoa, Teriyaki Greens, Ginger Peanut Vegetables, Sesame Teriyaki Tofu

WEDNESDAY 10.16

Monterey Lime Enchiladas, Fajita Vegetables, Refried Beans, Tofu w/ Chimichurri

THURSDAY 10.17

Alfredo Lasagna, Roasted Garlic Greens, Jerk Tofu, Braised White Bean & Cabbage, Zucchini-Tomato Gratin

FRIDAY 10.18

Walnut Loaf, Garlic Mashed Potatoes, Mushroom Gravy, Braised Cabbage, Mushroom & Greens, Balsamic & Fig Tofu

SATURDAY 10.19

Mushroom & Swiss Quiche, Roasted Roots, Balsamic Greens,Broccoli w/ Garlic & Walnut, Tuscan White Beans

SUNDAY 10.20

Breakfast Burritos, Biscuits & Gravy, Tamari Tofu, Potatoes O’Brien, GF French Toast

Deli Menu for the week of 10.07-10.13

 

10.07

Massuman Curry, Spinach Dal, Coconut Creamed Vegetables, Tandoori Quinoa, Falafel, Ghee Rice

10.08

Sesame Teriyaki Teriyaki  Greens, Tofu w/ Spicy Peanut Sauce, Vegetable Fried Rice

10.09

Enchiladas Cremadas, Papas Pimenton, Refried Beans, Quesadillas, Orange Chipotle Tofu

10.10

Parmesan Scalloped Potatoes, Grilled Mushroom & Tomato, Roasted Garlic Greens, Jerk Tofu

10.11

Pesto Polenta Pizza, Yam & Greens, Braised Cabbage, Zucchini w/ Mint & Cheese

10.12

Gourmet Macaroni & Cheese, Roasted Garlic & Rosemary Potatoes, BBQ Tofu, SW Zucchini

10.13

Breakfast Burritos, Biscuits & Gravy, Tamari Tofu, Potatoes O’Brien, Herbed Vegetables

136552

Two Shades of Autumn

As the weather has been so diligently reminding us, we are undoubtedly in the midst of Fall. Any glimmer of hope for an Indian Summer is fading as quickly as the sunlight around 7:30 pm. But rather than lament the passing of another season, let us embrace and ponder the arrival of Autumn.

Autumn, it seems, can be distinguished in two ways. I feel Autumn here in Oregon has two sides: a warmer, sweeter side and a darker, notably bitter side. To better illustrate this I’ll use two new products at LifeSource, Bittersweet Vermouth and Petal & Thorn by Oregon’s own Imbue Vermouth.

136552

On the Bittersweet’s side, Autumn is the sweetly spiced aromas of apple pie baking in the oven while deep yellow-brown leaves drop from trees onto refreshed and unkempt green grass. Autumn is the earthy dampness of the forest floor as we forage for wild mushrooms, and the rapturous celebration of a bountiful harvest.

1108564x

On the other, Petal & Thorn-y side, Autumn is like a bitterly cold breeze on a full moon, where the promise of mischief and mirth coax us to play in the misty night with giddy hearts and masked identities. Autumn is the crooked fingers of bare trees against a steely gray sky and the silky warmth of a flannel bedsheet on a drizzly morning.

But where Autumn stops, Imbue’s Vermouth goes further: you can’t enjoy Autumn in a glass over ice nor as a delicious mixer to your favorite spirit. To find out more about the versatility and delight of these delicious beverages, visit imbuecellers.com.

Happy mixing, and happy Fall!

-Liam, the Beer & Wine Guy

Deli Menu for the week of 9.30-10.06

 

MONDAY 9.30

Brassicurry, Coconut Ginger Quinoa, Garlic Naan, Tandoori Fried Rice, Lemon-Garlic Greens

TUESDAY 10.01

Yakisoba, Ginger Peanut Tofu, Egg Fried Rice, Butternut Squash & Greens

WEDNESDAY 10.02

Butternut Squash Enchiladas, Arroz, Refried Beans, Fajita Vegetables, Sopes

THURSDAY 10.03

Lasagna Verdure, Broccoli w/ Garlic & Walnut, Chanterelle Risotto, Balsamic Greens

FRIDAY 10.04

Chicken Fried Happy Chicken, Mushroom Gravy, Mashed Potatoes, Green Beans w/ Almond, Roasted Garlic Greens

SATURDAY 10.05

Garden Vegetable Quiche, Braised Cabbage, Tuscan White Beans, Balsamic & Fig Tofu, Yam & Greens

SUNDAY 10.06

Breakfast Burritos, Biscuits & Gravy, Tamari Tofu & Greens, Free Range Scrambled Eggs, Gf French Toast