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From the Kitchen

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SALADS and SIDES

Artisanal Cheese Fondue with Black Pepper Bacon Bake
by Exec. Chef Joe Colletti
Asian Marinated Flank Steak in Lettuce Cups w/Jansal Valley Somen Noodle Cake and Sakurachi Sa Soy Glaze
by Chris Hartford & Theresa Miller
Autumn Cole Slaw
by Jansal Valley Kitchen Staff
Butternut Bread Pudding
by Jansal Valley Kitchen Staff
Cabbage, Radish and Jicama Salad
by Jim Oliver
Cannellini and Black Forest Ham Salad
by Jansal Valley Kitchen Staff
Chickpeas with Broccoli Rabe and Bacon
by Jansal Valley Kitchen Staff
Curry Chicken Salad
by Helena Cocoras
Farro and Roasted Fruit
by Jansal Valley Kitchen Staff
Honey Citrus Vinaigrette
by Helena Cocoras
Horseradish Mustard and Couscous Salad
by Jansal Valley Kitchen Staff
Italian Couscous Porchetta Salad
by Jansal Valley Kitchen Staff
Italian Red Rice Salad
by Jansal Valley Kitchen Staff
Italian Spiced Ham Pasta
by Jansal Valley Kitchen Staff
Jansal Valley Curried Spelt Salad
by Jansal Valley Kitchen Staff
Kimchi
Jim Oliver
Local Delicata Squash with Jansal Valley Peppered Bacon
by Jansal Valley Kitchen Staff
Local Hard Wheat Berry and Baby Spinach Salad
by Jansal Valley Kitchen Staff
Orecchiettie and Charcuterie Salad
by Jansal Valley Kitchen Staff
Pan Seared Tofu with Roasted Rice Vinegar and Ginger Vinegar Dressing
by Sara Lowry
Panzanella Salad
by Jansal Valley Kitchen Staff
Quinoa Salad with Tempeh and Whipped Greek Feta in a Lettuce Cup
by Tracey Maggio
Roasted Potato Salad with Bleu Cheese Dressing
by Jansal Valley Kitchen Staff
Roasted Red Pepper Salad
by Jansal Valley Kitchen Staff
Smoked Trout and Somen Noodle Salad
by Dave Przygoda
Southwest Corn and Pumpkinseed Salad
by Jansal Valley Kitchen Staff
Spaghetti Squash with Cheddar Cheese
by Jansal Valley Kitchen Staff
Tasso and Corn Bread Bake
by Jansal Valley Kitchen Staff
Traditional Greek Feta with Black Olive Tapenade with Germelli Pasta
by Jansal Valley Kitchen Staff
Trevisano Radicchio, Walnut and L'essence du Fromage Smokeshack Gouda
by Jansal Valley Kitchen Staff
Tri-Colored Roasted Baby Beets Salad
by Jansal Valley Kitchen Staff

APPETIZERS

Bruchetta with Black Olive Tapenade
by Jansal Valley Kitchen Staff
Cataplana w/Linguini & Clams
by Laura Hopper-Fish
Crab Cakes with Cilantro/Coconut Paste
by Jansal Valley Kitchen Staff
Domaine de Provence Duck Confit Eggrolls or Wontons
by Mark Simon
Fennel Marinated Feta
by Jansal Valley Kitchen Staff
Goat Cheese Biscuits
by Laura Hopper-Fish
Jansal Valley Chicken Basil Sausage & Cannellini Bean Soup
by Vincent Lomango
Kilchurn Estate Krystal Pure Cheddar Stuffed Mushrooms
by John Reis
Kilchurn Estate Krystal Pure Cheddar & Red Pepper Tart
by Helena Cocoras
Miso Soup with Bok Choy and Bean Sprouts
by Melanie Pacheco
Miso Soup with Tofu
by Dave Przygoda
Spicy Smoked Salmon Mousse and Cucumber Canapes
by Jansal Valley Kitchen Staff
Truffled Farmers Pizza
by Chris Hartford
Yellow Split Pea and Pepper Bacon Soup
by Jansal Valley Kitchen Staff

ENTREES

Artichokes Stuffed Risotto with Preserved Lemon and Caper Butter Sauce, Fava Beans and Parmesan Tuille and Sauce Romesco
by Mark Simon
Artisanal Cheese, Pepper Bacon and Macaroni Bake
by Jansal Valley Kitchen Staff
Blackened Chicken Breast
by Jansal Valley Kitchen Staff
Braised Tuscan Kale and Wheat Berries with Tomato Tapenade
by Exec. Chef Joe Colletti
Chili Paste Marinated Pork Loin with Chili Lo Mein and Soy Glazed Roasted Cashews
by Deanna Dunbar
Domaine de Provence Harissa & Jansal Valley Bee Keeper Honey Glazed Roasted Chicken
by Theresa Miller
Duck Confit Potstickers
by Jansal Valley Kitchen Staff
Duck Confit with Fresh Huckleberry Sauce and Sweet Potato Brussels Sprout Hash
by Helena Cocoros
Exotic Mushroom Egg Rolls and Asian Chicken Broccoli Slaw
by Stacy A. Galarzk
Fresh Lo Mein Egg Noodles with Smoked Duck Breast
by Jansal Valley Kitchen Staff
Fried Black Bean Ravioli
by Jansal Valley Kitchen Staff
Indian Chicken Stew
by Tiffany Dillon
Jansal Valley Smoked Chicken Chipotle Cilantro Sausage & Zucchini Casserole
by John Reis
Miso Glazed Scallops
by Laura Hopper-Fish
Panko Breaded Haddock w/Roasted Rice Vinegar Glaze served over Soba Noodles
by Chip Evans
Pate du Cochon with Watercress & Mini Pear Salad, Gruyere Toasts and Cranberry Chutney
by Joe Latham
Pomegranate Glazed Pork with Rose Matta Rice
by Sue Beaudry
Rigatoni w/Sausage, Artichokes & Roasted Tomatoes
by Vincent Lomango
Somen Noodle Cake with Kilchurn Estate Smoked Duck Breast
by Melanie Pacheco
Tomato Gnocchi
by Jansal Valley Kitchen Staff
Turkey Ballantine - Oaxaca Style with Roasted Tomatillo Sauce
by Jim Oliver

DESSERTS

Apple Cranberry Bread Pudding
by Gary Munroe
Apricots Dipped in Dark Chocolate
by Jansal Valley Kitchen Staff
Banana Chocolate Bread Pudding
by Gary Munroe
Chestnut Cake
by Dodie McPhee
Chestnut Puree "Baklava"
by Jansal Valley Kitchen Staff
Chocolate Goat Cheesecake
by Chris Hartford, Theresa Miller, Sue Beaudry
Chocolate Mousse w/Whipped Blood Orange Goat Cheese
by Chris Hartford
Green Tea Ice Cream
by Dave Przygoda
Maple Walnut Shortbread Bars
by Dodie McPhee
Mini Pear Beggar's Purse
by Jansal Valley Kitchen Staff
Tostones with Cinnamon Honey and Toasted Pepitas
by Jim Oliver
White Bride's Cake with Coconut Milk
by Dodie McPhee
Yuzu Sorbet
by Dave Przygoda

Sid Wainer & Son 2301 Purchase Street, New Bedford, MA 02746 RETAIL: 1-888-SIDWAINER (1-888-743-9246) Fax: 1-508-999-6795 WHOLESALE: 1-800-423-8333 or 1-508-999-6408 www.sidwainer.com email: sidwainer@sidwainer.com

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