By Chef Marc Freiberg, Green Apron HI.
FROM THE CHEF
Prepared Foods (4 portions of each)
- Brasato, Italian Braised Beef
- Butternut Squash Puree
- Shrimp Puttanesca, Olives, Anchovies, Onions, Garlic, Capers, & Tomatoes
- Whole Grain Penne Pasta
- Quinoa & Red Lentil Salad
- Red Lentil Stew with Zucchini and Spinach
Fresh Baked
- Sourdough Bread from La Tour Bakehouse
- Vegan Cookies
FRESH LOCAL ITEMS
- Ho Farm Veggies
- Ka Lei Eggs
- Summer Melon
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