Menu for Tuesday, June 23

Hi There,
Happy Solstice. I hope you enjoyed the week-end and the longest day of the year. And a Happy Father's Day to all the great dads out there.
This is the last menu for awhile, but hopefully not forever. I'm still hoping someone will take over my business and continue this service.
I will be at the Farmer's Market on Saturdays and on Wednesdays beginning July 8th with a few meals, soups and ready to eat food so I hope to see you there.
Here is this weeks menu.

Our MEDITERRANEAN POTATO SALAD is a favorite. We use red organic potatoes with fresh dill, roasted red peppers, red onion and our Olive oil-Red wine vinegar dressing.

MY healthy version of PAD THAI is rice noodles, marinated tofu & veggies stir-fried in the wok with fresh lime, ginger, sesame oil and Braggs. We garnish it all with some cilantro.

Here is a nice meal with lots of spice and flavor...the COCONUT CURRIED CHICKPEAS are cooked in a zesty coconut-curry sauce
This is served on some BROWN BASMATI RICE.

The cheeses in the BAKED PENNE WITH 3 CHEESE SAUCE AND BROCCOLI are Cheddar, Parmesan and Cream cheese. This dish is also available with CHICKEN.

My mouth waters as I write about the HERB ROASTED TOFU WITH VEGGIES & POTATOES. I love the flavor of roasted and caramelized vegetables. with the marinated tofu. This week we are using asparagus, onions, mushrooms, zucchinis and organic potatoes.

You know it is summer when the Blume's have their Swiss Chard at the Farmer's Market. It is so pretty with all the colors, I thought I'd put it in the SWISS CHARD & CHEESE LASAGNA.

For the CORNFLAKE CRUSTED CHICKEN we dipped the chicken pieces in some egg white and then the crushed cornflakes with herbs & spices. It comes with OVEN FRIES & SWEET POTATOES.

POT ROAST WITH POTATOES AND GRAVY is our comfort food of the week. We are slow cooking the roast with potatoes and vegetables and serving it with a yummy gravy.

O.K....not only is the MEXICAN CHICKEN WITH PUMPKIN SEED SAUCE very delicious but it is also full of Vitamin C. This is chicken breast pieces cooked with peppers, corn, chilies, lime and tomatoes and the sauce has a real nice little bite to it. It is served on JASMINE RICE or POTATOES.

The CURRIED GROUND BEEF, PEAS & POTATOES is lean ground beef cooked with potatoes, onions, peas, ginger and garlic with plenty of great Indian spices served on some BROWN RICE

Thank you again for being so great and supportive. I love you all!
.....Karin

June 23rd, 2008
VEGAN & VEGETARIAN
1-MEDITERRANEAN POTATO SALAD gf SM. $4 LG $6.50
2-MY PAD THAI gf $7.00
3-COCONUT CURRIED CHICKPEAS WITH RICE gf $6.50
4-BAKED PENNE WITH 3 CHEESE SAUCE AND BROCCOLI $6.50
5-HERB ROASTED TOFU WITH VEGGIES & POTATOES gf $7.00
6-SWISS CHARD & CHEESE LASAGNA $6.50

MEAT ENTRIES

7-CORNFLAKE CRUSTED CHICKEN WITH OVEN FRIES gf $7.00
8-POT ROAST WITH POTATOES AND GRAVY gf $7.00
9-MEXICAN CHICKEN WITH PUMPKIN SEED SAUCE gf $7.00
10-BAKED PENNE WITH CHEESE SAUCE, BROCCOLI & CHICKEN $7.00
11-CURRIED BEEF, PEAS & POTATOES WITH BROWN RICE gf $7.00
12-MEAT & CHEESE LASAGNA $7.00

gf- gluten-free
WW weight watcher's points
For more information, call
Karin Laronde 566-2796 or 393-3140
NEW EMAIL ADDRESS... order@karinlaronde.com

--
Karin Laronde
9 Passmore St.
Charlottetown, PE
C1A 2B8
P: 902-566-2796
C: 902-393-3140
http://karinlaronde.com

Menu for June 16/changes to Eat Well

Hello There,
I'm back from my trip to Paris and London. It was a wonderful trip with so much to see and do.
I have a few changes to talk about to you.
Many of you know that this time last year I found out I had a rare type of cancer in my neck and since have had surgery and radiation. Recently during a routine check-up the doctors discovered that the cancer has spread to both my lungs. Unfortunately there isn't any treatment available. This type of cancer doesn't respond to chemotherapy and radiation isn't an option because I have about a dozen tumors spread out amongst both my lungs. But the good news is that it seems that the cancer is slow growing and we are hoping it continues to go that way.
I have decided I want to sell my business. If any of you know anyone who may be interested have them get in touch with me. Meanwhile, I don't feel that I have the stamina to continue the delivery service. So we will just have 2 more weeks of meal delivery service. I do intend to continue at the Farmer's Market for the summer and we'll see about the fall.
Hopefully someone will take over my business and then the delivery service will continue. I'm crossing my fingers.
I'm very sorry if this causes any of you an inconvenience. I feel so blessed to have been able to offer this service to you for the past 10 years. I have met so many wonderful people and I was able to do what I love. Cook and talk! I thank you for the continued support you have given me.

Meanwhile, here is the menu for this week....

If you are a fan of sushi, you will enjoy the SUSHI RICE & VEGETABLE SALAD. We use organic brown rice with some crunchy veggies & pickled ginger and its all dressed with some seasoned rice vinegar with a little hint of wasabi, garnished with sesame seeds and crumbled nori.

We thought it was time for a vegan lasagna so how about VEGAN & GLUTEN-FREE TOFU & ARTICHOKE LASAGNA. We use gluten-free noodles, some artichokes and black olives, our own tomato sauce and substitute a tofu filling instead of the cottage cheese. We topped this with a tasty cashew mix.

I love the name of "SCENTI-LENTIL JOURNEY" (It wasn't my idea). It is a mix of lentils cooked with brown rice, spinach, mushrooms, ginger, garlic, cumin and turmeric. I highly recommend it!

This week's pasta is CAPPELLINI WITH PARSLEY & PUMPKIN SEED PESTO. We toasted pumpkin seeds and added fresh parsley, garlic & olive oil to our pesto. And if you like we can serve it with GRILLED CHICKEN.

I know some of you have been waiting for me to make you KEN'S "FULL OF CHEESE" VEGGIE SQUARES so here it is. This is a low carb, low fat, gluten-free yet very yummy meal that is a mix of almost every vegetable I can find, covered with Mozza, Cheddar, Parmesan & Feta cheeses and baked.

NORMANDY CHICKEN is chicken breasts and thighs cooked with some onions and celery and apple in a creamy sauce. This is a real nice comfort food meal that we serve with MASHED POTATOES OR BROWN RICE.

The PERSIAN HONEY-SPICED CHICKEN is marinated chicken that is grilled, then drizzled with honey and then dipped in a mix of ground up nuts (pistachio & almonds), seeds & spices. We are serving this with BROWN RICE or POTATOES.

I have some nice fresh pineapple and thought it would go great in BEEF & PINEAPPLE STIR-FRY This also has some curry, ginger & garlic and it's served with POTATOES or RICE.

The VEGETABLE & CHEESE TOPPED MEAT LOAF is a bit of an experiment. It is meat loaf made with lean ground beef, eggs, onions & seasonings. This is topped with a mix of zucchini, mushrooms, grated carrot, our tomato sauce, Parmesan & Mozzarella cheeses and it's all served with OVEN ROASTED POTATOES.

Take care now.....
Karin

June 16th, ,2008
VEGAN & VEGETARIAN
1-SUSHI RICE & VEGETABLE SALAD gf SM. $4 LG $6.50
2-VEGAN TOFU & ARTICHOKE LASAGNA. gf $7.00
3-SCENTI-LENTIL JOURNEY gf $6.50
4-CAPPELLINI WITH PARSLEY & PUMPKIN SEED PESTO $6.50
5-QUINOA WITH LEMON, ALMONDS & SUN-DRIED TOMATOES gf $6.50
6-KEN'S "FULL OF CHEESE" VEGGIE SQUARES gf $6.50


MEAT ENTREES

7-NORMANDY CHICKEN WITH MASHED POTATOES OR BROWN RICE. gf $7.00
8-BEEF & PINEAPPLE STIR-FRY WITH RICE OR POTATOES gf $7.00
9-PERSIAN HONEY-SPICED CHICKEN gf $7.00
10-CAPPELLINI WITH FRESH PESTO & GRILLED CHICKEN $6.50
11-VEGETABLE & CHEESE TOPPED MEAT LOAF WITH POTATOES gf $6.50
12-ITALIAN SAUSAGE LASAGNA $7.00




gf- gluten-free
WW weight watcher's points
For more information, call
Karin Laronde 566-2796 or 393-3140
NEW EMAIL ADDRESS... order@karinlaronde.com

--
Karin Laronde
9 Passmore St.
Charlottetown, PE
C1A 2B8
P: 902-566-2796
C: 902-393-3140
http://karinlaronde.com