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Cuisines all over the world pair warm and savory ground meat with cool, crisp salad greens for an irresistible study in contrasts. Picadillo, of Caribbean origin, is perfect for this, and so flavorful—ground beef is simmered with onion, tomato, mild ground chile and cinnamon, then punched up with olives and raisins for a fantastic sweet/salty taste explosion. The warm meat mixture is scooped up over vinaigrette-dressed greens and finished with cherry tomatoes, scallions, cilantro, shredded cheddar and a little drizzle of sour cream, then served with crisp tortillas. Yum!
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This variation is a Meadowlark favorite and as inauthentic as it gets, with extremely delicious results. Fresh corn tortillas are rolled around a cream cheese, pecan and scallion filling, doused with smoky, slightly spicy chipotle gravy and baked to hot and bubbly. Served with buttered pumpkin seed rice and vinaigrette-dressed greens.
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Our organic, super-fresh eggs are raised by local farmer Dale Filbrun. A great way to showcase these brown beauties is in a freshly made egg salad, gently mixed with chopped housemade pickles, fresh dill, a dab of mustard and of course, mayonnaise. Put a nice scoop on some toasted bread, top it with the best bacon on the planet and our housemade marinated tomatoes, and you’ve got a classic American sandwich, with top-notch ingredients to boot. Or have your egg salad as a green salad topper 5.00
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Beans of all sorts are having a moment, and these are one of our faves. House-simmered chickpeas, some mashed and some whole, are bound with a little vegan mayo and liberally spiced with cumin, smoked paprika and a touch of cinnamon and cayenne to create a savory filler for fresh pita bread. Cucumber slices, arugula, marinated tomatoes and a lively cilantro chutney complete this flavor-packed sandwich, served with fries or vinaigrette-dressed greens. (100% Vegan!)
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With cornbread.
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Italians batter and fry thin slices of lemon, peel and all, and they are so delicious! Hot and crispy, they make a chicken sandwich sing, Toasted baguette is spread with homemade mayonnaise mixed with our special olive spread, then filled with grilled chicken, roasted tomatoes and the freshly-fried lemon slices. Served with fries or vinaigrette-dressed greens.
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With cornbread.
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With horseradish, pecans and crumbled goat cheese.
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A meatless, whole grain, nut and vegetable burger in a butter-grilled kaiser roll with mustard-mayonnaise, lettuce and juicy, marinated roma tomato slices. This burger is vegan, and though some of the accompaniments listed are not, just say the word and we’ll substitute olive oil and vegan-aise for the butter and mayo.
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A quarter pound of thinly sliced New York strip is laid on a hot griddle, and when nice and browned up, covered in sharp cheddar. When it goes all melty, we spatch it up onto a toasted sub roll and spoon on our housemade horseradish cream and pile on the fried onion straws. Simple, tender, tasty.
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New England Haddock on butter-griddled farmhouse bread with slaw and caper mayonnaise.
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Boneless, skin-on chicken breast seared to a garlicky, crisp-skinned golden brown is paired with tender baby lima beans that have been quickly simmered with lots of fresh spinach leaves, a handful of capers and a splash of chicken stock. The limas are ladled over steaming jasmine rice and the chicken set atop the beans with a dollop of warm goat cheese and a strewing of fried garlic bits.
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A mixture of ricotta and goat cheese with green chiles and capers is rolled in fresh corn tortillas, crisped on the griddle and sauced with tomatoes cooked down with butter, white wine and fresh serrano chiles. Served on dressed cabbage and radishes as a fresh, crunchy counterpoint along with lemon-scallion rice and creamy, smoky pinto beans.
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An aromatic, made-to-order Thai-style curry flavored with fresh basil and coconut milk, this lively dish is chock full of vegetables including cauliflower, spinach, red pepper, broccolini and peas, along with sautéed organic tofu. Served with steaming jasmine rice.
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We cut our strip steaks in-house the traditional way, leaving the outer edge rimmed with a bit of the fat cap. If you would like us to trim it fat-free, just let us know. The meat is rubbed with coarse salt, black pepper and rosemary, then grilled and served the way James Beard liked it—with a dollop of herbed butter and a tangle of crispy fried onions. Served with our buttermilk mashed potatoes and fresh vegetables.
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Steaming strands of spaghetti very lightly coated with tiny soft curds of egg and ricotta, liberally accented with Nueske’s smoked bacon, peas, black pepper and Parmigiano Reggiano cheese.
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It’s back, and better than ever. Slices of pork tenderloin are gently pounded into cutlets, salt and peppered, and seared on the hot griddle, then plated and spooned with our version of jezebel sauce, the tastiest thing in the world. In Texas, jezebel is peach jam spiked with horseradish and mustard. They pour it over a block of cream cheese and serve it with crackers. Here we add a glug of heavy cream to our homemade fresh peach jezebel, and in a few minutes on the stove it becomes a warm and heavenly sauce for pork. Served with our buttermilk mashed potatoes and fresh vegetables.
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It's that time of year. Sweet winter squashes are starting to arrive, and we found some beautiful Delicata from Patchwork Gardens! Paired with roasted brussels sprouts, a lemony tahini, pomegranate molasses, good virgin olive oil and the Middle Eastern spice/nut mixture Dukka. Fall is definitely here!
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In the tradition of the iconic Spinach Artichoke Dip, we’ve made a delectable collard greens and chili crunch cheese spread that’s full of spice and flavor! Cream cheese, yogurt, cheddar and pecorino is mixed with braised, chopped collard greens and our housemade spicy chili crunch. We slather it on grilled bread, pop it in the oven till hot, then whisk it to your table. Nothing is better with beer.
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Shaved fennel bulb and leeks are quickly oven-roasted, then tossed with chickpeas and mounded on a swath of our homemade hummus. Finished with a not-too-spicy Calabrian chile oil and a sprinkle of zaatar, it’s the perfect scoop-up for warm pita bread
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Fresh trout dredged in toasted, crushed pecans and a little whole wheat flour is a pan-fried Southern favorite, and one of our favorite ways to fix this popular fish. When teamed with Dave’s scrumptious cornbread dressing and drizzled with a classic French butter sauce, we are talkin’, culinary-wise, the reason for the season. Fresh vegetables accompany
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Our housemade Italian chicken sausage is the best tasting, and best textured, chicken sausage I’ve ever had. We showcase it in this flavorful pasta dish by grinding it fine and tossing it with cavatappi, fresh mustard greens, and a light-handed dollop of cream reduced with vermouth, capers and a smidge of Dijon. Garnished with Parmesan and toasted breadcrumbs, this pasta makes a delicious winter supper.
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Dave’s signature steak butter made with his homemade Worcestershire sauce is the perfect compliment for lean and tender beef tenderloin. The meat is grilled, rested, and when plated, spatched with a big pat of the softened butter. Served with crispy Yukon Gold potatoes and sautéed broccolini.
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Pecan pie is soul food for Dave and me. We both spent time as kids in Oklahoma, where pecans are the state’s biggest cash crop. The idea of messing with it, like adding chocolate or dried fruit, is absolute heresy. But... The addition of pretzel pieces provides a crisp and salty aspect that is really complimentary to the toasty nuts, tender pastry crust and buttered maple filling. I was won over. A generous wedge is garnished with a mound of whipped cream. Never say never.
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This is one of the best desserts I’ve ever tasted. The combination of the very flavorful, tender cake, the uniquely-spiced caramel, and Claudia’s homemade maple ice cream is in a word, fantastic. Garnished with a bit of whipped cream and a sprinkle of toasted pumpkin seeds, I’m telling you, you must taste it!
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Chunks of the local apples are cut and packed into a crock with butter, sugar and cinnamon, then topped with a layer of oat-pecan streusel and baked until brown and bubbly. Served warm with a scoop of vanilla ice cream.
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Battered and fried bananas served atop vanilla ice cream with caramel sauce, toasted pecans and toasted coconut.
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Moist dark chocolate cake garnished with a cloud of whipped cream, chopped almonds and salty toffee sauce.