FARMER'S MARKET SATURDAY 2/15

We'll be at the Mamaroneck farmer's market today 9am-1pm.

We'll have a selection of all-vegetable dairy free soups, savory baked goods, gluten-free breads, and sweets:
Curried Sweet Potato Soup with Coconut Milk
Eggplant 'Caviar'
Winter Vegetable Strudel
Cinnamon Apple Mini Pie Bites

Valentine's Dinner for Two

Our take-home Valentine's Dinner for Two menu is available for order through Wednesday.
To order please call us at 914-725-1026 or email info@flourishbakingcompany.com

DINNER for TWO

Curried Sweet Potato Soup with Coconut Milk*  **  12.00/qt

Eggplant 'Caviar'  8.00/ pt 

Sprouted Corn Flour Blinis *  10.00 /dz

Winter Vegetable Strudel with Field Mushrooms, Parsnips and Cabbage  16.00

Roasted Beet Risotto Cakes with Goat Cheese   14.00

                                                            

SWEETS

Mini Pie Bites with Cinnamon Apple Compote   $5.00/gift box of two

Sunflower and Pumpkin Seed Toffee with bittersweet chocolate*  9.00/box

Raspberry-Filled Sugar Cookies  3.00/each

Frozen Souffle with Chocolate and Salted Caramel *  10.00/serves two         

U-Bake Chocolate Chip Cookies  7.50/ 3/4 lb.

* gluten free  ** vegan

Super Bowl Sunday Menu

Please place your order by midday on Friday, January 31st. You may call us at 914-725-1026 or send us an email at: info@flourishbakingcompany.com. We will be open until 4pm on Friday, January 31st or contact us to arrange pick up at one of our farmers' markets.

SNACKS

Potato and Parsnip Chips with truffle oil and black pepper * ** 8.00

Kale and Carrot Chips with turmeric and lemon * ** 6.00

Multiseeded 7 Grain Crisps 6.00

Gluten Free Multiseeded Crisps* ** 7.00 

Cinnamon Apple Chips from Migliorelli Farms * ** 5.00

SALADS and DIPS

Roast Onion and Garlic Dip * 6.00 per 1/2 pint

Tuscan White Bean Puree * ** 6.00 per 1/2 pint

Winter Vegetable with Farro Salad ** 6.00 per pint

Pickled Beet Salad with Chickpeas* ** 6.00 per pint

Kale, Cilantro and Cashew Pesto* 8.00 per half pint

Eggplant Caponata with Red Peppers and Olives * ** 6.00 per  pint    

Spinach and Artichoke Dip   * 6.00 per 1/2 pint     

MEALTIME

Roasted Cauliflower and Sunchoke Soup * **  12/quart

Butternut Squash and Brussels Sprouts Hash with Chestnuts* ** 12/quart

Black Bean Chili with Quinoa* ** 12/quart

Tamales filled with Mushrooms, Ancho and Guajillo Chiles* 12/ 3 tamales

Market Focaccia with Artichokes and Goat Cheese 15/quarter sheet

Ratatouille Pie with Eggplant, Peppers, and Tomatoes 24/ serves 6

                      

SWEETS

Sweet and Salty Meringues drizzled with dark and white chocolate* 6.00

Sunflower and Pumpkin Seed Toffee with bittersweet chocolate* 9.00

Strawberry Rhubarb Crisp with Cashew Crumb Topping* 18.00  

Chocolate Chip Cookie Dough - 'Break and Bake' 7.50/ 3/4 lb.

FARMERS MARKET SATURDAY 1/25

We'll be at the Mamaroneck Farmers Market 9am-1pm.

Some market specials:
Curried Cauliflower Soup with Organic Sunchokes
Farro Vegetable Salad with Yellow Squash and Basil
Strawberry Tart with Meyer Lemon (gluten free, dairy free)
Blackberry Muffin (gluten free, vegan)
Apricot Scone (gluten free)

Elizabeth Arden

Thank you to Elizabeth Arden Red Door Spa for having us cater their wellness event this week at their Fifth Avenue shop. Guests enjoyed a cucumber juice cocktail, skewers of roasted tomatoes with pickled cauliflower, frittata with kale and roasted red peppers, and holiday cookies.

Thanksgiving / Hanukkah Specials

Flourish can help complete your holiday table. Whether you are hosting a dinner or bringing a dish as a guest, we have a range of options that include gluten free and vegan dishes (see sidebar / iphone - view as web version).

Please place your order by Friday, November 22nd.
Call us at 914-725-1026 or send an email to info@flourishbakingcompany.com

We will be open until 8pm on Monday, November 25th and Tuesday November 26th for additional shopping.
Advance orders will be ready for pickup on Wednesday, November 27th until 4pm.

You are also welcome to stop by our bakeshop: 160 Summerfield St. Scarsdale

Meatless Monday: Savory Porridge

Porridge is often thought of as oatmeal. Yet, this misses the long history of porridge as a cooking technique for preparing grains with ingredients ranging from sweet to savory. Lately, Michael and I have been preparing a savory lunch and dinner porridge from grains typically associated with breakfast, such as buckwheat 'grits' or 'cream of buckwheat,’ and combining them with beans, greens, roots, and spices for a tasty  and nutritious meal. 

Buckwheat, rather than a form of wheat, is a nutritious fruit-seed related to rhubarb and sorrel that is gluten free and high in protein (complete in all essential amino acids). Also known as groats or kasha, buckwheat has a global reach. In Eastern Europe, toasted groats are added to pasta for kasha varnishkes. In Japan, buckwheat flour is used to make soba noodles. In Brittany, buckwheat is added to crepes or pancakes.  Buckwheat can also be sprouted and eaten raw in salad.   For a meatless meal, cooking a porridge of buckwheat grits is easy and versatile.

Buckwheat Grits Porridge with Black Beans and Swiss Chard

Serves  4

Using rice milk gives the grits a creamy texture without using dairy.  Egg whites lighten the porridge and add extra protein.   Egg whites can be omitted if a softer porridge is preferred. Ladle directly into a bowl and top with salad.    

Porridge:

2 cups rice milk or vegetable broth

½  cup buckwheat grits  (cream of buckwheat)

½ teaspoon salt

¼ cup fresh cilantro, chopped

4 egg whites  (optional)

Topping:

2 Tablespoons extra virgin olive oil

1 medium celery root (1 cup), peeled and diced 1 clove garlic, minced

1 large bunch swiss chard, washed and chopped in 1 inch pieces, include stems

13 oz (1 can) cooked black beans

½ teaspoon ground coriander

½ teaspoon ground cumin

1 lemon, juiced

Bring rice milk or broth to a simmer.  Whisk in buckwheat and stir occasionally for 8 minutes.  Add salt, cilantro and black pepper towards the end.  Beat two egg whites until light peaks form.  Fold into porridge and pour into medium casserole or individual 4 oz ramekins.  Bake at 325 for 15 minutes until set.  

Prepare topping.  Heat olive oil over medium heat in saucepan.   Add celery root and allow to caramelize, moving gently to brown evenly with spatula. Add swiss chard, garlic and ¼ cup water.  Cook over low heat until vegetables are tender.   Add beans and spices and allow to simmer 5 minutes more to release flavors. Season with salt and pepper to taste.  Remove stew from heat and toss with lemon juice.  Spoon over porridge and serve.  Garnish with sprigs of fresh cilantro.