| The Marketplace | |||
 =In Balance
 =Seafood Watch
 =Vegan
|
|||
Monday, February 08, 2010 | |||
| Durham Market | Lunch: Chicken Noodle Casserole-Diced Chicken Breast with Carrots Peas and Onions Tossed With Egg Noodles in a Rich Cream Sauce served with Steamed Broccoli and Black Eyed Peas | $7.29 | |
| Durham Market | Lunch: Broiled Farm Raised Tilapia Filets coated with a Mixture of Garlic, Coriander, Caraway Seed and Dried Chili served with Toasted Almond and Apricot Bulgur Wheat and Sauteed Organic Tatsoi
|
$7.29 | |
| Durham Market | Dinner: Chili Con Carne with Cheddar Jalepeno Corn Bread and Sauteed Squash Medley | ||
| Durham Market | Lunch: Oven Roasted Chicken Pieces Rubbed with Fresh Garlic, Basil, Oregano, Thyme and Lemon served with Brown Rice Pilaf and Steamed Brussels Sprouts | ||
| Earth`s Fare | Lunch: Lentils simmered with Curry Spices, Brown Rice, TVP, and Onions Served with Grilled Pita and Sautéed Bok Choy | ||
| Earth`s Fare | Lunch: Tofurkey Goulash Sliced Tofurkey Bratwurst Sauteed with Onions and Tomatoes finished with Vegan Sour Cream , Caraway and Sauerkraut Served with Brown Rice | ||
| Stockpots | Creamy Vegan Broccoli
Chopped Broccoli Poached in a Hearty Vegetable Stock and Finished with Soy Milk
|
||
Tuesday, February 09, 2010 | |||
| Stockpots | Beefy Tomato Basil Tender Pieces of Harris Acres Beef and Caramelized Onions in a rich Tomato Broth Finished with Fresh Basil | $3.59 | |
| Earth`s Fare | Lunch: Chickpea and Green Bean Tagine served withg Steamed Black Quinoa | ||
| Earth`s Fare | Lunch: Baked Penne Vegan Meatballs Wheat Penne and House Made TVP Meatballs Tossed with Marinara and Vegan Mozzarella Cheese served with Garlic Bread | ||
| Durham Market | Dinner: Seared Chicken Breast, Roasted Red and Green Peppers, Zucchini and Squash Tossed with Wheat Penne and A Tangy Balsamic Sauce served with Roasted Butternut Squash and Braised Kale | ||
| Durham Market | Dinner: Classic Meat Loaf Harris Acres Ground Beef, Minced Onion, Mushrooms, Eggs and Bread Crumb Baked with a Tomato Glaze served with Gravy, Mashed Yukon Potatoes and Steamed Green Beans | ||
| Durham Market | Lunch: Beef Ox Tails Oven Braised in In a Rich Beef Stock with Onions, Tomatoes, and Worcestershire served with Steamed White Rice and Southern Style Green Beans | $6.29 | |
| Durham Market | Lunch: Lean Ground Turkey Browned with Peppers, Olives, Tomatoes, Onions, Garlic, Capers, Raisins, Red Wine and Sherry served with Hams Farm Sweet Potatoes Roasted with Jalapenos and Sauteed Greens | $7.29 | |
Wednesday, February 10, 2010 | |||
| Durham Market | Lunch: Oven Roasted Chicken Seasoned Bone In Chicken Roasted to Golden Brown served with Roasted Red Potatoes and Wilted Spinach | $7.29 | |
| Durham Market | Lunch: Hearty Cuts of Pork Shoulder Pan Seared then Braised Tender with Carrots, Onions, Bay Leaf, Cloves and Dark Beer served with Cheesy Corn Grits and Fried Cottle Farm Cabbage | $7.29 | |
| Durham Market | Dinner: Cumin Lime Pollock with Almond Romesco | ||
| Durham Market | Dinner: Diced Turkey Breast Slow Simmered In a Mild Red Chili Gravy with Onions and Pinto Beans served with Corn Bread and a Medley of Steamed Broccoli and Cauliflower | ||
| Earth`s Fare | Lunch: Bean Cakes with Almond & Coconut Ground Kidney Beans and Brown Rice formed into Patties and simmered in a Almond and Coconut Sauce served with Plantain Chips | ||
| Earth`s Fare | Lunch: Artichoke and Tomato Gemelli Gemelli Pasta tossed with Sauteed Artichokes and Tomatoes topped with a Yellow Pepper Sauce served with Sauteed Broccoli | ||
| Stockpots | Mushroom Barley Blend of Sliced Mushrooms, Caramelized Onions, and Tofu simmered in Vegetable Stock with Barley | $3.59 | |
Thursday, February 11, 2010 | |||
| Stockpots | Pasta Fagiole A Hearty Soup consisting of Celery, Onions, Carrots, Spinach, White and Red Beans in Vegetable Stock finished with Pasta and Herbs | $3.59 | |
| Earth`s Fare | Lunch: Yukon Gold Potatoes, Sauteed Spinach, Onions, Garlic, Masala Spices, Tomato, Yogurt Simmered to perfection served with Pita bread, and Mango Chutney | ||
| Earth`s Fare | Lunch: Tofu Steaks Marinated in Sage and Rosemary Grilled and Topped with a Salsa of Fresh Cucumber, Tomato, Avocado, Chile and Cilantro served with Red Rice | $5.29 | |
| Durham Market | Center Cut Pork Chops Baked Tender in a Tangy BBQ Sauce served with Macaroni and Cheese and Cottles Farms Mustard Greens Braised with Ham | ||
| Durham Market | Dinner: Mediterranean Grilled Chicken- Grilled Chicken with a Saute of Julienned Peppers, Tomatoes, and Onions served with Wheat Spaghetti Pomodoro, Sauteed Squash Medley and Garlic Bread | ||
| Durham Market | Lunch: Salisbury Steak Seasoned Harris Acres Ground Beef Minced Onion, Peppers Oven Roasted and Topped with Brown Mushroom Gravy served with Mashed Potatoes and Cauliflower Gratin | $7.29 | |
| Durham Market | Lunch: Turkey Breast Tenderloins Roasted with a Sesame Hoisin Chili Sauce Finished with Sesame Seeds and Scallions served with Vegetable Fried Brown Rice and a Snap Pea Stir Fry | $7.29 | |
Friday, February 12, 2010 | |||
| Durham Market | Lunch: Arctic Char Filets Rubbed with Fresh Garlic, Parsley and Rosemary Roasted with Lemon and Wine served with Steamed Broccoli and a Ham Produce Sweet Potato and Red Rice Hash | $8.29 | |
| Durham Market | Lunch: Country Fried Chicken Bone In Chicken Dusted with Well Seasoned Flour Deep Fried to a Golden Brown served with Southern Style Green Beans and Candied Ham Produce Sweet Potatoes | $7.29 | |
| Durham Market | Dinner: Fried Catfish served with tartar, coleslaw and sweet potato fries | ||
| Durham Market | Dinner: Harris Acres Beef Short Ribs, Carrots, Celery and Onions Pan Seared then Slow Braised in Beef Stock and Red Wine served with Buttery Mashed Yukon Potatoes and Organic Collard Greens | ||
| Earth`s Fare | Lunch: Portobello Mushroom Marinated in Spicy Jerk Seasoning and Pineapple Juice Grilled and Served with Grilled Pineapple and Vegan Dirty Rice | ||
| Earth`s Fare | Lunch: Tofurkey Beer Brats Grilled and Served with Sauteed Tri Color Bell Peppers and Onions Served with Grain Mustard and Roast Red Potatoes | ||
| Stockpots | New England Clam Chowder Ocean Clams, Potatoes, Celery, and Onions in a Cream Soup finished with a touch of White Wine and Thyme | $3.59 | |
Saturday, February 13, 2010 | |||
| Stockpots | Turkey and Wild Rice Turkey Breast sauteed with Celery, Carrots, and Onions in a Hearty Chicken Broth with Wild Rice and Herbs | ||
| Earth`s Fare | Brunch: Roast Eggplant stuffed with Minted Brown Rice Pilaf and topped with a Lightly Spiced Walnut Sauce served with Sauteed Green Beans | ||
| Earth`s Fare | Brunch: Creamy Arborio Rice Scented with Lemon and Studded with Green Peas and Scallions served with Roasted Root Vegetables | ||
| Durham Market | Dinner: Chicken Vindaloo Diced Chicken Breast Slow Simmered with Onions in a Fiery Indian Curry served with Madras Spiced Black Barley and Fried Bok Choy | ||
| Durham Market | Dinner: Carolina BBQ Pork Shoulder Pork Shoulder Slow Cooked with Spices and a touch of Vinegar Shredded and served with Corn Bread, Baked Beans and Fried Cabbage | ||
| Durham Market | Brunch: Scrambled Eggs, Waffle Sticks, Hard Cooked Eggs, Bacon, Hash Browns | ||
| Durham Market | Brunch: Chicken and Shrimp Jambalaya | ||
