Every Wednesday – Veg Out with Emily Zimmerman

Autumn veggie pot pie, with garlicky cannellini beans, roast kabocha squash and red peppers, leeks and chard. Served with red cabbage slaw and pickled green beans.
#GF available.
$12

Cardamom spiced carrot cake, apple cinnamon frozen coconut yogurt. #GF
$4

#vegan #GF
1/2 price after 7:30

Fresh City Farms CSA box pickup 5-8pm

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Emily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe, delicious vegan dishes and retro comfort food like whoah. She can be found at The Depanneur every Wednesday evening, and hosting the occasional Rusholme Park Supper Club or vegan Workshop.