Deli Menu for the week of 8.28-9.3

Posted on August 27th, 2011 by Alicia | Posted in Deli

 

MONDAY 8.29

Spinach Corn Souffle, Rosemary & Lavender Tofu, Quinoa & Micro-Greens

TUESDAY 830

Sweet Chili Stir-fried Noodles, Stir-fry Yam w/ Celery, Egg Fried Rice, Teriyaki Tofu w/ Pineapple

WEDNESDAY 8.31

Monterey Lime Enchiladas, Fajita Vegetables, Sopes, Spanish Rice, Chilquiles, Quelites

THURSDAY 9.01

Roasted Tomato Alfredo Bake, Broccoli w/ garlic & walnut, Rosemary & Garlic Potatoes, Braised Bean Curd

FRIDAY 9.02

Polenta Pizza, Green Bean w/ Almond, Mushroom Stroganoff

SATURDAY 9.03

Tomato, Feta & Dill Quiche, Falafel, Roasted Roots

SUNDAY 9.04

Biscuits & Gravy, Tamari Tofu, Scrambled Eggs, Gluten-free French Toast, Potatoes O’Brien

Comments

Sasha

Comment left on: September 2nd, 2011 at 5:21 am

LifeSource has the best hot healthy deli anywhere!  Not to mention the pizza is absolutely delicious!  I don’t know how you guys do it.  Do you give out recipes of items that are made in your deli?  My kids fell head over heels in love with the Roasted Tomato Alfredo Bake so I was wondering if there was a recipe available?  I would really love do have that recipe to make for my kids, but if not that’s ok too. 🙂

Gavin

Comment left on: September 6th, 2011 at 12:51 pm

Hi, Sasha! Sorry for the delayed response…

We’ll usually give out recipes for anything but our bakery items. I got the recipe for the Roasted Tomato Alfredo Bake from our Deli staff but it makes about 7 large baking pans worth so I’ve tried to work out a conversion.

  • 2 Tbsp butter
  • 2 Tbsp flour
  • 1 pint heavy cream
  • 1/4 lb roasted tomatoes, drained (from our olive bar)
  • Salt, pepper, & chopped fresh basil to taste
  • 5 oz grated parmesan
  • Seasonal veggies
  • 1 lb penne pasta
  1. Preheat oven to 350° F
  2. cook pasta in boiling, salted water until just underdone (a bit chewy)
  3. in a saucepan over medium heat melt the butter
  4. sprinkle the flour over the butter and whisk until smooth and very lightly browned to make a roux
  5. whisk in the cream
  6. once the cream is blended start adding the parmesan, whisking constantly until it’s incorporated
  7. stir in the roasted tomatoes
  8. add salt, pepper, and chopped basil to taste
  9. in another pan saute about a pound (or more, if you like) of seasonal veggies (squash, zucchini, eggplant, peppers, garlic, onions, mushrooms, etc) with some herbs (thyme, basil, oregano, etc) and a splash of white wine for a couple minutes over medium high heat until slightly underdone
  10. combine veggies, pasta, and sauce in a largish baking dish, top with a generous sprinkle of parmesan, and bake for 15 to 20 minutes (or so – definitely keep an eye on it) until it’s all hot and bubbly

That’s a fairly close approximation of the steps the Deli uses. Please don’t hesitate to give us a call and ask for one of the Deli folks if you have questions! 503-361-7973 🙂

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