Thank you to our dear friend Sheri

Thank you to Sheri!

FEB 28, 2015

An open letter  from Chef Kristen and Keven :

We want to extend a great big teary-eyed thank you to one of our dearest friends and members of the Kombu family – Sheri Garf.  Sheri has decided to take a sabbatical from her time at the editors desk where she did a brilliant job week after week.

As you already know, Sheri has served our Kombu community with a generous heart, a sharp wit, and an insightful perspective as she crafted our weekly newsletters and blog.  We were insanely lucky to have her in our life when we needed her gifts, and that she was available to take over the delicate and critical job of communicating with you all with consistently high quality and thoughtful articles.

Sheri has been writing for you for well over a year – can you believe how time flies?   Every week I learn something and smile, and find myself consistently envious of her gift as a communicator.  

Our hope is to work with her again, and also hope she knows how much she means to us as a friend and as a partner in the service of you our Kombu family.  We have nothing but love, admiration, and gratitude for her and wish her the very best in the next chapter of her beautiful life.   We love you Sheri!

For the time being we will be sending out only menus and basic housekeeping messages in the weekly newsletter, and as always invite your thoughtful comments and feedback.  We especially invite your feedback about Sheri.  We will share any replies to this email with you as a special public thank you to Sheri from you the Kombu family.

with love and in health
Kristen and Keven

Weekly Menu for February 28, 2015

Your Weekly Menu Starting Saturday, Feb. 28

entree Lentil Salad + Wild Mushrooms + Arugula
entree Korean BBQ Tofu + Asian Slaw
entree Gluten Free Soba Pad Thai
entree Wild Rice Salad + Candied Tempeh
soup Winter Vegetable
salad Spinach + Champaign Vinaigrette
grain Quinoa + Amaranth
vegetable Maple Roasted Carrots + Brussels Sprouts
breakfast Banana + Almond Oatmeal
breakfast Chai Tea Chia Pudding
breakfast Tofu Scramble + Maple Suasage
dessert Gluten Free Espresso Brownies
snack Roasted Garlic Cashew Cheese

Order here by 4:00 pm WEDNESDAY to receive above menu

Weekly Menu for March 14, 2015

entree Gluten Free Soba Pesto + Snow Peas +Pea Shoots
entree Ratatouille
entree Mediterranean Plate + Falaffel + Pita
entree Mung Beans + Pomegranate + Mint + Roasted Beets
soup Cauliflower Bisque
salad Vegan Caesar
grain Brown Rice + Teff
vegetable Grilled Squash + Sesame Bok Choy
breakfast Seeded Maple Oatmeal + Dried Fruit
breakfast Coconut NoGurt
breakfast Tofu Scramble + Maple Sausage
dessert Vegan Cheesecake
snack Roasted Chickpeas



Weekly Menu for March 21, 2015

entree Gluten Free Penne Bolognese
entree Mock Beef + Broccoli
entree Caribbean Black Beans + Yuca
entree Forbidden Rice + Roasted Acorn Squash
soup Creamy Mushroom
salad Spinach + Balsamic
grain Quinoa + Amaranth
vegetable Garlic Greens + Roasted Carrots
breakfast Mixed Berry 10 Grain
breakfast Mocha Chia
breakfast Macrobiotic Scramble
dessert Almond Butter Cookies
snack Sun dried Tomato Hummus



Weekly Menu for Week of August 19th

Entree 1: Crabless Cakes + Corn Brussel Sprout Slaw

Entree 2: Raw Zucchini Pasta Carbonara
Entree 3: Turmeric Cauliflower + Squash Pan Roast
Entree 4: Mung Bean + Pomegranate + Mint

Vegetable: Baby Bok Choy + Jicama Carrot Slaw

Grain: Quinoa Teff Pilaf
Salad: Cranberry Bean + Dandelion Greens + Toasted Cornbread Croutons
Soup: Italian Wedding Soup + Kale
Breakfast 1: Coconut Rice Pudding + Raspberries
Breakfast 2: Blueberry Quinoa Muffins
Dessert: Raw Tiramisu
* contains nuts

Weekly menu for Week of August 5, 2013

Entree 1: French White Bean Cassoulet + Vegan Sausage
Entree 2: Shiitake Congee
Entree 3: Artichokes + Caper + Black Olive Tapenade + Quinoa Linguine
Entree 4: Black Sesame Tofu + Asian Stir fry
Vegetable: Chard + Grilled Corn

Grain: Creamy Sorghum Grits
Salad: Curried Carrot + Pinenuts + Currants
Soup: Chilled Tomato + Basil
Breakfast 1: Mixed Berry Soy Cream
Breakfast 2: 10 Grain Cereal + Apricot Compote
Dessert: Apple Crumble *
Juice: Watermelon + Coconut + Aloe
* contains nuts
++ contains gluten

Weekly Menu for week of June 17, 2013

Entree 1: Mock Duck + Mushroom Ragout + Greens *
Entree 2: Superfood of the Week- Mung Bean + Pomegranate Reduction
Entree 3: Cilantro Scented Bulgar + Summer Vegetable Medley
Entree 4: Tofu + Rice Noodles + Asian Vegetables
Soup: Cream of Potato + Leek
Salad: Spinach + Cashew Ranch Dressing ++
Grain:  Creamy Chive Polenta
Vegetable: Asparagas  + Roasted  Vegetable Misto
Breakfast 1: Coconut Yogurt
Breakfast 2: Cherry Almond Granola ++
Dessert: Chocolate Caramel Brownies
Juice: Mixed Berry Smoothie

*contains gluten
++ contains nuts

Weekly Menu June 10th 2013

Entree 1: Glazed Tempeh + Veggie Stirfry
Entree 2: Superfood of the Week- Quinoa Piccadillo
Entree 3: Red Lentil Dal + Roasted Cauliflower
Entree 4: Corn Penne Bolognese
Soup: Tofu and Spring Vegetable
Salad: Mixed Greens + Balsamic Vinaigrette
Grain: Brown Basmati Rice Pilaf
Vegetable: Sauteed Green + Zucchini
Breakfast 1: Carrot Orange Muffins *
Breakfast 2: Mixed Berry 10 Grain
Dessert: Peanut Butter Cookies
Juice: Ginger Lemonade

*contains gluten

++ contains nuts

Weekly Menu for June 3rd

Entrée 1: Lemon Tofu Stir-fry
Entrée 2: Superfood of the week: Kale Hand Roll
Entrée 3: Black-eyed Pea Salad
Entrée 4: Soba Noodles + Raw Cashew + Mixed Veggies
Soup: Cream of Mushroom
Salad: Spinach Salad + Blackberry Vinaigrette 
Grain: Forbidden Rice
Vegetables: Greens + Roasted Carrots
Breakfast 1: Tropical Fruit + Mango Soy Cream
Breakfast 2: Chia + Peaches
Dessert: Chocolate Mousse

Juice: “Infinite Possibility” Kale, Cucumber, Pear
++ contains nuts
*contains gluten

Weekly Menu for May 27th

Starting this week, we are now adding a separate grain dish at no extra charge that can be combined with any of our entrees to round them out according to your liking – this week is brown rice.
Entrée 1: Setain + Broccoli + Mushroom Ragout *
Entrée 2: Superfood of the week: Quinoa Stuffed Peppers
Entrée 3: Deconstructed Black Bean Burrito + Avocado Dressing
Entrée 4: Pad Thai
Soup: Green Goddess
Salad: Baby Greens + Champagne Vinaigrette 
Grain: Brown Rice
Vegetables: Marinated Summer Vegetables
Breakfast 1: Carrot Muffins *
Breakfast 2: Cinnamon Apple Oatmeal
Dessert: Blackberry Crostata

Juice: “Unconditional Love” Blueberry, Purple Cabbage, Beet*contains gluten
++ contains nuts

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