Every Wednesday – Veg Out with Emily Zimmerman

Stuffed delicata squash, with either kale pesto and housemade melty coconut gouda – or – walnuts, brown sugar, and sage, served with a salad of local lettuce and turnip greens, and watermelon pickle vinaigrette.
$12

Vegan chocolate brownie cheesecake
$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.