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Treat Yourself!
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Spring Home and Garden Tour, Sunday, May 15th
| | Benefits Food for Thought/So. Co. AIDS Food Bank
It's their 16th Garden Tour, on Sunday, May 15th, 10 am - 5 pm. Self-guided, visit eight distinctive and private locations, helpful docents at each location. Call 707-888-1647 for tickets, or order online at fftfoodbank.org.
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Receive Menus
Every Other Week
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Greetings!
Philadelphia area chef and cookbook author, and longtime mentor to me, Aliza Green (pictured below), is offering a unique culinary tour in Italy this fall. Check it out--and tell a friend!
Italian Maremma & Umbria: A Pasta Lover's Culinary ExperienceJoin Aliza Green, author of 10 books with a new artisan pasta cookbook in the works, in a 10-day exploration of autumn culinary delights, from October 19th through October 29th. Visit Terme Calidario Roman-style hot springs, attend a chocolate workshop with renowned chocolatier Domenico d'Affronto of La Conca d'Oro, tour the Italian-Jewish quarter, Pitigliano, go on a wild mushroom hunt. Meet Davide Fedele, producer of superb heritage Cinta Senese salumeria (cured meats). In Umbria, enjoy dinner at Chef Valentina Santanicchio's Al Saltapicchio, spend a day in the country at top winery, Falesco. Meet Chef Velia de Angelis (star of Italian television's Chef per un Giorno) at her La Champagneria. Learn learn to make artisan pasta at Compagnia dei Buongustai. For reservations contact: Epicopia Culinary Journeys 5042 Rabbit Ridge Court Rockwall, Texas 75032 Tel: 972.771.3510 or 877.661.3844 www.epicopia.com agreen@epicopia.com hpartain@epicopia.com
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Menu for May, 2011
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Week of Tuesday, May 10th
A. Apple Glazed Chicken or Tofu with Celery Root, Red Onion and Vegetable Medley
B. Baked Portabella Mushroom with Grape Leaves and Asparagus Risotto
C. Grilled Fish or Vegetarian Tacos with Grilled Vegetables and Jicama Salad
D. Curried Spinach Soup· Cobb Salad with Blue Cheese Dressing or Vegan
Ricotta Cheese Tart with Strawberries
Closed Week of Tuesday, May 17
Week of Tuesday, May 24th
A. Paella with Chicken and Seafood or Vegetarian, Roasted Broccoli and Cauliflower
B. Spinach and Potato Pie with Pecorino Cheese, Fresh Fava Beans with Oregano and Cherry Tomatoes
C. Ginger Beef or Tofu with Kale, Whole Wheat or Brown Rice Pasta and Glazed Carrots
D. Puree of Asparagus Soup · Baby Artichokes and Mixed Greens with Strawberry Vinaigrette
Rhubarb and Strawberry Crisp
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How does it work?
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Items are packed cold in returnable glass containers and delivered to your home on Tuesday afternoons, in a thermal tote.
Choose meats, fish and chicken, vegetarian or vegan. Portions are generous and usually yield some lunch!
Please inquire about special dietary needs, some requests are really easy! Orders which require completely unique preparations are available for a 10% charge.
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Call or email with your order, questions or comments:
707-888-0128
ruthy@sonic.net
www.ruthysrealmeals.com
Your word of mouth enthusiasm is much
appreciated. Please use the "forward email" link below to send to a friend.
Sincerely,
Ruth Lefkowitz
Ruthy's Real Meals
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