ABOUT THE FOOD
The Board of Directors for The Queen’s Bench is excited to announce a fresh take on the food served at our monthly lunches! In January the Board began a search for a locally woman owned and operated caterer, which could also meet our desire for healthy, fresh food, locally sourced and organic when possible, as well as providing a reasonable price. We feel lucky to have found Lyla Wolfenstein, founder and owner of Full Belly Fare.
Our new menu will start at our July 10th lunch, and the monthly menu over the next year is listed below. Each month features a fantastic full meal salad. Be sure to register for lunch at our website no later than the Tuesday preceding the lunch date. Of course, if you just want to join the conversation or bring your own lunch, as always there is no cost.
True to Lyla’s philosophy to find food that works for every person’s body, please note that almost all of the salads have Vegetarian (V), Gluten Free (GF), and/or Dairy Free (DF) options. When you register for lunch you can specify which dietary accommodation(s) you need. Also true to Lyla’s approach, if anyone needs a special dietary accommodation beyond V, GF and/or DF for any particular month’s salad, please email Lyla, no later than one week before the scheduled Tuesday lunch at firstname.lastname@example.org. Lyla will do her best to accommodate your request.
Without further ado, the menu (warning: reading while hungry may cause severe stomach growling):
July: Greek Pasta Salad (GF option): Pasta with sheep feta (or DF), greek lemon chicken or sprouted chickpeas, cucumbers, sweet onions, red bell peppers, olives, and cherry tomatoes in a lemony oregano dressing.
August: Pesto Pasta Salad: Arugula and artichoke-walnut pesto (DF available) with pasta (GF available), grilled chicken or fresh mozzarella, cherry tomatoes, and seasonal veggies (asparagus if these are available, cauliflower if not).
September: Evolution Carrot Salad: Matchstick organic carrots with fresh mint and cilantro, optional sheep milk feta cheese (DF option available), tangerines or peach (seasonal), avocado, steak or chickpeas (V option), and toasted pumpkin seeds in an olive oil lemon vinaigrette.
October: Chinese Chopped Salad: Chicken or tofu (V option) with shredded cabbage and lettuce, sliced toasted almonds, water chestnuts, and scallions, tossed in honey, sesame oil, and rice vinegar dressing and topped with crispy puffed rice noodles.
November: Waldorf Smoked Pasta Salad: Smoked turkey or smoked tofu with jarlsberg cheese (or DF), pasta (GF version) apples, celery, and red grapes, enveloped in a creamy but dairy free sherry aiolii, and topped with toasted pecans.
January: Umi Organic Asian Noodle Salad - cold Umi noodles (or rice noodles for GF), with sesame baked chicken or tofu, bok choy, red bell pepper, and broccoli, tossed in a lightly spicy and sweet asian GF soy, balsamic, and sesame honey dressing. Soy free by request.
February: Nutsy Fruitsy Kale Salad. Raw kale is layered with complex flavor, while being comprised of relatively few ingredients. The dressing is dairy free (and vegan except for honey) - blended organic whole pears, white pepper, lemon, and garlic. Seasonal fruits such as tangerine, pomegranate, peach, apple, or strawberry are a delectable part this lovely dish, and the nuts will vary as well, depending on what goes well with the seasonal fruit, and what is the best available at the time - pecans, pine nuts, and sliced toasted almonds are all amazing with this salad.
March: Greek Pasta Salad (GF option): Pasta with sheep feta (or DF), greek lemon chicken or sprouted chickpeas, cucumbers, sweet onions, red bell peppers, olives, and cherry tomatoes in a lemony oregano dressing.
April: Caesar Salad (DF, GF and V options): Just the right balance of garlic and lemon in our house made Caesar dressing. Salad comes with freshly grated parmesan or toasted nutritional yeast, house made croutons (GF or sourdough) or for grain free (upon specific request) - cheesy crisp fauxtons, or neither This fresh, crunchy classic salad of organic romaine lettuce and cherry tomatoes (seasonal) has it all. Choose meatless or have your full meal salad topped with grilled chicken or steak (upon request)! The dressing is egg free. Request vegetarian if you don't want the anchovy in the dressing.
May: Spring Tarragon Chopped Salad: Delectable wild Alaskan salmon pieces (or vegetarian), tossed with lettuces, carrots, crunchy sprouted chickpeas (omit for paleo) and cherry tomatoes (seasonal), avocado, and apple, sheep feta (or dairy free), fresh tarragon dressing and toasted pecans on the side. Request vegetarian and/or DF if desired.
June: Real Taco Salad: Grassfed beef or tempeh (V option) and black beans, seasoned with cumin and garlic, atop romaine lettuce, with shredded cheese (or DF), cherry tomatoes, sweet onions, avocado, and seasoned corn, with sides of house made corn tortilla chips (or paleo upon request), sour cream chipotle dressing (or DF), and mango salsa.
Lunch Costs for the remaining monthly luncheons in 2018:
Non-Season Pass Holders: $15 each
Current Law Students: $5 each
While the Board recognizes that the monthly cost for non-season ticket holders has increased by $2 per lunch, the Board unanimously agreed that this additional cost was worth it given the corresponding increase in quality, taste, and variety in the menu provided by Full Belly Fare. Lyla also supports local, organic, and sustainably produced food for the meals she offers. The Board had an opportunity to taste one of Lyla’s fantastic full meal salads and the agreement was unanimous – the food Full Belly Fare offers is delicious. We think you will agree!
Lyla left the catering industry after 10 years to raise her children, and to work professionally directly with mothers and babies. At that time, she focused her passion for food on feeding family and friends, learning all she could about food sensitivities and how everyone's body is unique in its need with regard to food. Now, with grown children, she returned to her roots and reignited her desire to offer the wider community the pleasure of good food made with love, and that works with each person's body. Lyla has found that food is a way of showing love and support in almost every culture worldwide, and she feels most connected to her community and the world at large when she is sharing her love of good food.
About Full Belly Fare:
Full Belly Fare is unique among meal delivery services in its ability to customize menus for a wide variety of special dietary needs. And, Lyla loves working with her customers to personally design a menu that works for their special circumstances. Full Belly Fare was born from Lyla’s desire for everyone to have access to flavorful, wholesome foods at a lower cost than restaurant food of the same quality, delivered to your door. You can find out more about Full Belly Fare, and sign-up for delivery of a variety of excellent meals directly to your home, or to the home of a friend or loved one in need at: http://fullbellyfare.com/about-us/.
Lyla partners with Kitchenhood Commissary, where her staff cook all the meals for Full Belly Fare. You can find out more at https://www.kitchenhoodpdx.com/our-founders/. All of Lyla’s staff are women. And, all but one are moms! The one who is not a mom is the young adult daughter of one of her other mom crew members!
We are so excited that Lyla is sharing her great food with us at our monthly lunches! We hope you will join us!