ARUGULA CATERING CO.

Lenten~Springtime 


MIx, Match add or leave out but
have some dish from the list!

toppings for salad greens

red lentil and garlic chive salad
an eastern spices

black bean beaded relish with heirloom radishes
lemon juice&sherry

asparagus with grapefruit and orange curry vinaigrette

hand made soups

roasted poblano and corn bisque

smoky tomato with sweet basil & cilantro + chilies

braised tofu & noodle 

fishes

teriyaki painted wild salmon roasted onion picks

tiger shrimp garlic saute with ginger and serranos

bottom crusted white with panko and santa fe dusted prickly pear ribbons

organic spring-time chicken

seared chicken fillet over beef steak tomato with 
garlic- thyme & avocado oil drizzle

lavender- chicken salad- field greens + slow toasted pecans

herbed-roasted chicken with lemony gazpacho sauce

garden sides

sweet onion and eggplant hash with artichokes

poached, mashed & roasted verts with garlic + mint

exotic mushroom medley with lemongrass, coconut cream

comfort offerings

basmati & wild rice pilaf with pistachio dust

ancient sobo noodles with La-Yu and black sesame seeds

warm & creamy twice baked potato + yam
cassorole


fill in the blanks or contact us for a recipe.....Cheers!

Organic lunches in a box

monday:  roasted free range turkey breast

 marinated beef wraps, ranch

tuesday:  homemade creamy mac and cheese

fajita chicken wraps, ranch

wednesday:  pizza italian meat

quesidillas extra cheesy

thursday:   smoked chicken and provolone

 meatball  and mozzarella sandwiches

friday: robust lasagna with meat sauce

teriyaki noodles chicken (cabbage, sweet onion, celery)

$8

ham and cheese,  almond butter and jelly,  grilled cheese

(upon request add: $1)

add cookie .50

add trail mix snack .75

sandwiches get chips, carrot sticks, pickle, fruit of the day: orange, banana, apple, grapes

entrees  include:  small fruit  salad ,toast or  a roll

beverages not  included.  All food allergies must be acknowledge.

These products are whole, organic, and in small cases locally made.

one week advanced order, checks or credit cards. limits on same week or day orders.

Here to their health!!!!

210.734.7815

chuckemeals@yahoo.com

zero watse: email orders welcome

if we get a thumbs up, ask us about our family dinner meals!

April Events and Select Menus:
May 7, 2010


Cornyation Kick off and Warm Up Party
Sunday, April 18th 2010
al patio y sombra
150 people
contact: Mr. Ray Chavez
210.


menu

savory empanadas llenos de:

chorizo y papitas, soyrizo y papitas, carnitas 

assorted salsas, dips and relishes with chips, toasted panes y durritos

mini sante fe chicken burritos with achiote sauce and creme

farmer's market crisps: organic veggies and fruit cups, with chilie 
seasonings and limes. 

pecan shortbread sandies with cinnamon and raw sugar


good show

3.29.2010


Spring Time is here. We are so excited. The fruits and
labors of the last season have been pickled, canned,
bottled and preserved. For the passionate, nothing goes
to waste and for us the fortunate, we get to savor.
But, now, the time is for fresh. Fresh, fruit, fresh veggies
herbs and the nut trees will begin their long push.
Even if we do not all know what to do with the abundance
we can certainly take a moment and appreciate what 
must have gone on to get it in front of us.
The time, the knowledge and the care for such an industry
and harvest is back.
New generations of children and mom's are teaching the
gentle glory in something hand grown.
In many cases, we are seeing gardening becoming a
family activity and what better beauty.
Well, those are commitments no doubt. But we at the
very least can commit to shopping for these same
harvests. Farmer's market, expos, neighborhood co-op's,
farmers that delivery weekly to your door- again! 
The times are a changing. If you do find yourself in the
support markets, you will meet new people, reconnect
with old contacts and certainly at the most basic level,
socialize........see you there!

3.26.2010

A Dinner Salon for the Board Members

a spring mix of fresh greens with
strawberry vinaigrette

grilled tiny potatoes and eggplant
with cilantro-herbed pesto

turmeric chicken with black sesame seeds

toasted pitas and lavosh

raspberry teas and spring water


white chocolate walnut tarts blueberry coulis

organic coffee

We've just published a new edition of our newsletter! You can check it out on our website and get the latest information from ARUGULA CATERING CO.. Let us know what you think!

Read It Now Here

3.22.2010
ASPARAGUS TART

Happy Springtime! picture in gallery
-cheers!

3.19.2010

Thai green curry paste

Thai green curry paste, is sometimes difficult to find and surprisingly easy to make, and it's so much healthier&fresher tasting than the store bought variety. Added to your favorite meats or seafood, noodles, vegetables, tofu, or sauce thickeners this paste will create delicate curries, soups or noodle dishes. Use the paste straight away, or store in the refrigerator for up to 2 weeks and use it as you need it. The paste can also be frozen for future use. Enjoy!
Prep Time: 20 minutes

YIELDS: approx. 1 cup aromatic Thai Green Curry Paste:


1 stalk lemongrass, minced 
1-3 green chilies, sliced (Thai green chilies or jalapeno)
1 shallot, sliced, or 4 Tbsp. minced purple onion
4-5 cloves garlic
1 snippet 1.5 inches ginger, thinly sliced
1 cup packed chopped fresh cilantro leaves & stems
1/2 tsp. ground cumin
1/2 tsp. ground white pepper 
1/2 tsp. ground coriander
1 Tbl. soy sauce or variation(fish sauce)
2 Tbl. lime juice
1 tsp. brown sugar or honey
3-4 Tbl. coconut milk (reserving 1-Tbl.)

Blend all ingredients in a food processor until well combine. use the 
4th tbl if needed. Use, pack & store. Its delicious!

3.18.2010
for our good friend and supporter C.Ramsey

Southwest Rub Mainly for pork ribs

into a food processor add:

1c light brown sugar

6 cloves of garlic, peeled

1 juice of a fresh orange small

3 nice strands of fresh rosemary

3 small branches or fresh oregano

6 sprigs of fresh cilantro, stems and all (just snap in half)

1 long fresh green onion, cut into thirds

1/4 cup cider vinegar

4 Tbl chili powder

1/4 cup EVOO + 2 Tbls if needed to loosen

Pulse all ingredients until well blended and paste like.

add remaining oil if need to loosen. taste and salt and

pepper to your liking.

let rest 2 hrs min. over night best.

Then with a plastic glove, rub generously three racks of ribletts (approx.2.5 lbs.)

or baby back pork ribs, both side and let stand in a refrigerator 

for 2 hrs or over night. 

Prepare to cook.  preheat over to 400

line 3 heavy aluminum foil pouches with parchment paper and

place 1 rack into each and fold the tops tightly to form pouch.

place onto baking sheet and cook 1 hr. reduced oven to 325 for 1,5 hrs

and then check  pouch for tenderness by opening it. If tender ( and a fork

should go through) sprinkle a bit of wine over meat and send back to oven for 10 min uncovered.

Remove and and let cool. cut and serve. They are incredible!!