This week

Special soups this week will include broccoli cheddar, cream of asparagus, and mushroom barley with leeks. I'll be making hamburger rolls on Wednesday and the usual anadama on Thursday. On Friday look for sesame seed bread. Also this week, we're having a sale on baguettes from the freezer at 2.00 apiece for both seeded and plain. This weekend I'll be making pizza alla putanesca. Putanesca sauce is made with chopped anchovies, capers, kalamata olives, parsley, garlic, tomatoes and olive oil with mozzarella cheese on top.

Friday take-out meal

Friday Night
Take Out Dinner

April 28, 2011

Celebrate Cinco de Mayo (Mexican Independence Day)

a few days early with a traditional meal from Oaxaca, Mexico!

Two Tamales:

One spicy tamal with mole negro con pollo

paired with a mild tamal with chicken and vegetables.

Homemade Black Beans

Mexican Rice

Tomato, Cucumber & Avocado Salad

$7.99

Using locally grown Vermont ingredients including:

Organic Chicken- Three Meadows Farm, Shrewsbury

Beans- Yoder Farm, West Rutland

Corn- Butterworks Farm, Westfield

Tomatoes- Long Wind Farm, East Thetford

Prepared by Guest Chef Maya Zelkin.

Reservations recommended!

Take Out Dinners are available warm on Friday night from

5-7 pm and through the weekend while supplies last.

Reservations accepted in person or by phone. Call 492-3326.

--
Lindsay Arbuckle & Scott Courcelle
Co-Managers
Shrewsbury Co-op at Pierce's Store
2658 Northam Road
Shrewsbury, VT 05738

802-492-3326
pierces.store@gmail.com

Friday take-out meal

Friday Night

Take Out Dinner

April 22, 2011

Chicken Pot Pie

with a whole wheat dinner roll,

salad of mixed baby greens

& tangy tomato-herb dressing.

$7.99

Prepared by Guest Chef Judith Thomas.

Reservations recommended!

Take Out Dinners are available warm on Friday night from

5-7 pm and through the weekend while supplies last.

Reservations accepted in person or by phone. Call 492-3326.

Menu for Tuesday, April 19

Tuesday: blueberry scones, cranberry walnut muffins, whole-wheat sunflower seed bread, mushroom barley soup.

Friday take-out meal

The take-out meal for Friday, April 15:

Thai Vegetable Curry with Tom Yum Soup and Rice
$6.99

Prepared by Guest Chefs from Spring Lake Ranch. 5-7 pm, Friday.

Reservations recommended and accepted in-person or by phone only.
Call 492-3326.

Friday Dinner, Baked Herb Crusted Chicken Breasts

Baked Herb Crusted Chicken Breast
with roasted asparagus
served on a bed of Basmati Rice

$7.99

Prepared by Guest Chef Joyce Wilson. 5-7 pm, Friday. Reservations recommended and accepted in-person or by phone only. Call 492-3326.

Menu for Tuesday, April 5

For Tuesday: blueberry scones, cranberry walnut muffins, flax seed bread and southwestern butternut squash soup. Also, I'll be making fresh pizza and burritos today.