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This fresh vegetable salad has a lot going on coming from all different directions, hence the name, which I stole from our master prep cook Robin, who used to have a virtual restaurant on Facebook called Seven Bridges. Cooked batons of carrot are tossed with eggplant, chickpeas, steamed mushrooms and avocado and dressed with a Moroccan-spiced dressing made with paprika, cumin, cinnamon, lemon and a touch of sugar. Piled on top of citrus-y spinach, bulghur and lentils, it makes a light but substantial lunch bursting with flavor and good stuff
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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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Whether you’re vegan or just trying to cut back on meat, there is no reason to give up the taste explosion that is Buffalo Sauce! Chickpeas are simmered in the spicy, tangy sauce then cooled and mixed with a little vegenaise and placed on a warm pita with a celery slaw, dressed with vegan blue cheese dressing.
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Served with fries or vinaigrette-dressed greens Order cheese only, white cheddar, gouda or gruyere, or change up the classic with below additions:
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The rich taste and texture of our superior quality salmon lends itself well to being mixed into a flavorful sandwich-filler with crunchy vegetables, fresh herbs, mayo and a little hit of horseradish. A mound of salmon salad is topped with grated white cheddar and broiled till hot and melty, then piled between slices of griddled bread with a couple crisp cucumber slices for a great warm sandwich. Served with dressed greens or hot fries.
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With cornbread.
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With horseradish, pecans and crumbled goat cheese.
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Leafy greens, spinach leaves, shredded cabbage and fresh herbs, lightly dressed and served with warm toast
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Chopped cucumber, tomato, radish, carrot and celery are tossed with fresh lemon vinaigrette on a bed of leafy greens and piled with egg, avocado, crumbled feta, herb leaves and a drizzle of homemade herb mayonnaise. Served with warm toast.
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Leafy greens, classic anchovy dressing, homemade croutons and roasted tomato garnish, served with warm toast.
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Chilled rice noodles, a goodly portion of crunchy, thinly-sliced vegetables, hot grilled chicken, steak or tofu and a showering of mint, basil, cilantro and cashews. Served with the chile/lime juice/fish sauce condiment called nuoc cham. Ask for vegetarian nuoc cham or even non-spicy nuoc cham if that suits you better.
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Good, coarsely-ground beef seasoned with red wine, minced onion, coarse salt and fresh rosemary, all of which enhance and juicify the burger. The alcohol is totally cooked out before wine meets beef. Served on a buttered, toasted kaiser roll with white cheddar, mustard-mayo and lettuce.
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A meatless, whole grain, nut and vegetable burger grilled to a crispy brown, nestled in a buttered, toasted kaiser roll, slathered with mustard-mayonnaise and topped with 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-naise 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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A New England haddock fillet is seasoned, seared and served on grilled farmhouse bread piled with slaw and spread with caper mayonnaise.
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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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Superior quality hardwood-smoked turkey is hand-sliced for this sandwich, griddled on DLM rye bread with real Swiss Gruyere and crunchy cole slaw made with Russian dressing.
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Steaming strands of spaghetti very lightly coated with tiny soft curds of egg and ricotta, accented with Nueske’s smoked bacon, peas, black pepper and Parmigiano Reggiano cheese. So good. Served with toast.
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A delicious version of this Southern supper dish, organic black-eyed peas are simmered with onion, cooking greens and some snappy spices, then ladled over hot rice and garnished with roasted garlic oil, chopped tomato, scallion and grated white cheddar. Choose jasmine or brown rice. Served with cornbread. Ask for our house pepper vinegar on the side!
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With cornbread.
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With horseradish, pecans and crumbled goat cheese.
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Good, coarsely-ground beef seasoned with red wine, minced onion, coarse salt and fresh rosemary, all of which enhance and juicify the burger. The alcohol is totally cooked out before wine meets beef. Served on a buttered, toasted kaiser roll with white cheddar, mustard-mayo and lettuce.
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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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Leafy greens, spinach leaves, shredded cabbage and fresh herbs, lightly dressed and served with warm toast.
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Chopped cucumber, tomato, radish, carrot and celery are tossed with fresh lemon vinaigrette on a bed of leafy greens and piled with egg, avocado, crumbled feta, herb leaves and a drizzle of homemade herb mayonnaise. Served with warm toast.
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Leafy greens, classic anchovy dressing, homemade croutons and roasted tomato garnish, served with warm toast.
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Chilled rice noodles, a goodly portion of crunchy, thinly-sliced vegetables, hot grilled chicken, steak or tofu and a showering of mint, basil, cilantro and cashews. Served with the chile/lime juice/fish sauce condiment called nuoc cham. Ask for vegetarian nuoc cham or even non-spicy nuoc cham if that suits you better.
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One of the greatest sauces of all time, Piccata is a classic Italian pan sauce of white wine, lemon, capers, butter and mushrooms. What a match for a fresh salmon fillet, especially when served with buttermilk mashed potatoes and fresh vegetables.
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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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Our silky-smooth hummus is topped with this ultra-flavorful mix of mushrooms and onions, cooked so slow they melt into each other with great result. Seasoned with garlic, parsley, cumin, a pinch of sumac and a smack of lemon, it’s the perfect appetizer for these chilly evenings. Served with warm pita.
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Whipped goat cheese is spread thickly on grilled farmhouse bread, slathered with Robin’s homemade fig jam, and piled with hot, crispy, buttermilk-battered onion straws.
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The most refreshing winter salad ever! This is the time of year when oranges are at their best! Slices of orange, shaved fennel, sliced toasted almonds and flakes of pecorino. Utter simplicity, at the level of heaven
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I love lamb and how well it pairs with bold flavors. Here, we are giving a nod to the Middle East. Two rib chops are grilled, placed atop eggplant puree and crispy fried potato strings, then drizzled with olive oil infused with cumin.
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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 velvety mashed potatoes 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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A few years ago, I had a pasta with poblano Bolognese at a little restaurant in the West Village in NYC. It did not fulfill what I envisioned when I ordered it. Fast forward to a few weeks ago, we obtained the recipe for the dish and thought if we just added more poblano…It fell short again. I said to Dave, “let’s just make it what we want it to be and forget New York.” So instead of mirepoix, he did a sofrito bulging with poblano peppers. He used beef instead of pork. No carrots, no nutmeg, no tomato! We did add the requisite garlic, onion, celery and a titch of cream. The result is absolutely delicious—a meat-heavy sauce with big, bold flavor and the zip and mild heat of our beloved poblano peppers. Topped with a handful of Parmesan cheese, we love it—and we hope you do too!
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Monkfish is referred to as “poor man’s lobster”, and this preparation highlights those sweet, meaty aspects of this wonderful winter fish. Juicy, cold water shrimp, bay scallops, mussels and slices of monkfish are heated under cover with a knob of butter, garlic, thyme sprigs, and a squirt of white wine for a briny, buttery, brothy dish showcasing East Coast seafood in winter, when it is at its zenith. Served in a warm bowl on a mound of mashed potatoes with the ambrosial liquid pooling all around. Sauteed broccolini accompanies.
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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.
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A classic Southern layer cake created in Alabama in the late 1800’s, the Lane Cake is rich and delicious, made with three vanilla, almost sponge-style cake layers filled with a custard flavored with raisins, pecans, coconut, and bourbon. Guaranteed to bring out the “belle” in you.