Every Wednesday – Veg Out with Emily Zimmerman

A creamy butternut squash risotto made with quinoa, mushrooms and pumpkin seeds, plus zucchini stuffed with sunflower seed paté.
$12

Pears poached in ginger ale with citrus custard ice cream!
$4

#vegan #GF

Pay What You Can after 7:30

Fresh City Farms CSA box pickup 5-8pm
http://www.freshcityfarms.com/

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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.