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Breakfast! And Good Stock is Turning Japanese

by Ben LeBlanc July 10, 2017

Breakfast! And Good Stock is Turning Japanese

Good morning!

I’d love to highlight the newest additions to our breakfast menu - overnight oats. We soak organic steel-cut oats in a variety of non-dairy milks and then topping them with delicious things. We’re starting with two versions: The King, inspired by Elvis' favorite sandwich. This is organic steel-cut oaks soaked in peanut milk and topped with banana preserves and a peanut-oat crumbled. The second is The CAC, or Coconut Almond Cacao. Organic steel-cut oats soaked in coconut milk and water, topped with toasted coconut flakes, cacao nibs, and chopped almonds. The third, and newest, is oats soaked in soy milk and topped with fresh fruit, nuts, and honey. We don’t have a clever name for this one yet, but stay tuned! 

This is a healthy and delicious way to start your day. Come give them a try and let us know what you think!

Good Stock is Turning Japanese

For this week, anyway. Our menu gives a nod to Japan all week with three special items. First is a Not-soup du Jour: a Chilled Pork Mazeman. This dish consists of cold noodles doused in a little soy-vinegar broth, and then it’s topped with a ground pork, a sous-vide egg, cherry tomatoes, and cucumbers. I love this dish! And so did many of our West Elm customers last summer. I can’t wait to have it again. 

Next are two great vegan dishes - Mushroom Miso Soup and Japanese Spinach Salad. The miso soup is made by simmering a shiitake, oyster, and royal trumpet mushrooms very gently in a mushroom and white miso dash. We garnish it with tofu and garnish for the perfect touch. And the salad is similar to gomae, or a sautéd spinach salad that is common in Japan. We sauté spinach with a variety of fresh beans and marinate it all in a sesame-soy vinaigrette. This combo is a wonderful lunch.

As always, thanks for indulging my musings and supporting Good Stock. Have a great week!

Ben

Ben LeBlanc
Ben LeBlanc


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