Every Wednesday – Veg Out with Emily Zimmerman
Fusilli in a creamy, lemony roasted garlic sauce, with sautéed kale, leeks, and red peppers.
GF rice pasta also available.
(vegan, GF opts)
Add fennel, beet, and orange salad.
Dessert: Fig and almond tart (GF crust)
As always, fresh Afoodgypsy soup ($4) and organic green side salads ($3) are also available.
Pay What You Can after 7:30
Fresh City Farms CSA box pickup 5-8pm
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.