{"id":523,"date":"2021-01-28T02:22:42","date_gmt":"2021-01-28T06:22:42","guid":{"rendered":"http:\/\/goddessgrub.com\/blog\/?p=523"},"modified":"2021-01-28T19:39:26","modified_gmt":"2021-01-28T23:39:26","slug":"recipe-menu-ideas","status":"publish","type":"post","link":"http:\/\/goddessgrub.com\/blog\/recipe-menu-ideas\/","title":{"rendered":"I Get Recipe Ideas from Favorite Restaurant Menus"},"content":{"rendered":"
\"\"<\/a>

Turkey sandwich with kraut, microgreens, bibb lettuce<\/p><\/div>\n

I love to read menus to get inspired to make new salad and sandwich combinations at home.\u00a0 Reading the menu was always a fave part of dining out, deciding what sounded good in the moment, reading the ingredients and realizing wow I can do that at home!<\/em> <\/strong><\/span>Here were some faves from the now closed Tempo Bistro To go in Gainesville, FL:<\/span><\/p>\n

<\/p>\n

SALADS:<\/strong><\/span><\/h1>\n

The Far Eastern<\/strong><\/span> – Seasonal lettuce, napa cabbage and basil with toasted almond, microgreens, red bell pepper, shredded carrot and sesame ginger dressing.<\/span><\/p>\n

The Simple <\/strong><\/span>(Seasonally available) – Spring mix, microgreens, seasonal berries and fruit, goat cheese and nuts with choice of scratch made dressings and homemade croutons<\/span><\/p>\n

\"\"<\/a>

Waldorf Salad<\/p><\/div>\n

Waldorf Green<\/strong><\/span> – Spinach and seasonal lettuce with tossed apples, walnuts, and celery in an Agave Lemon Vinaigrette Dressing with microgreens, cranberries and goat cheese.<\/span><\/p>\n

Caprese <\/strong><\/span>– Seasonal lettuce blend under, sliced tomatoes, fresh mozzarella, local basil and kalamata olives with homemade balsamic vinaigrette.<\/span><\/p>\n

Cobble or Gobble<\/strong><\/span>\u00a0– Seasonal lettuce blend, herb grilled chicken or turkey, bacon, blue cheese crumbles, microgreens, red bell peppers, avocado, tomatoes and choice of dressing.<\/span><\/p>\n

SANDWICHES:<\/span><\/h1>\n

B.L.T<\/span><\/strong> –\u00a0 Applewood smoked bacon or Tempeh, seasonal lettuce and tomato with avocado, microgreens, sharp cheddar and mayo on sourdough<\/span><\/p>\n

B.A.T.<\/span> <\/strong>– Applewood smoked bacon or Tempeh, with sun dried tomato pesto, arugula and spinach, microgreens, tomato, swiss cheese and mayo on artisan bread<\/span><\/p>\n

Piedmont<\/span><\/strong> – Sliced roasted turkey or Tempeh, granny smith apple, goat cheese, red onion, spinach and mayo on multigrain<\/span><\/p>\n

The Blueprint<\/span><\/strong> – Blue and goat cheese, Tempeh, roasted walnuts, red bell pepper ribbons, local greens and microgreens, pressed with mayo on multigrain\u00a0<\/span><\/p>\n

Farmers Market<\/span><\/strong> – Tempeh, swiss cheese, hummus, avocado, spinach, tomato and microgreens on multigrain\u00a0<\/span><\/p>\n

Lil Debbie<\/span><\/strong> – Tempo Pimiento Cheese with tomato slabs, sunflower shoots, seasonal lettuce and mayo on toasted sourdough. Add Applewood smoked bacon.<\/span><\/p>\n

The Sadie<\/span> <\/strong>– Tempeh, locally made raw Sauerkraut and greens, Swiss cheese, microgreens, Tempo sauce and tomato pressed on artisan bread\u00a0<\/span><\/p>\n

Cool Hand Cuke<\/span><\/strong> – Goat cheese ( OR Tempo Cashew Butter Spread (raw,vegan) OR Tofutti cream cheese) with cucumbers, red bell peppers, microgreens, seasonal lettuce and tomato on sourdough with either our deli mustard, mayo or veganaise\u00a0<\/span><\/p>\n

Tempeh Waldorf<\/span> <\/strong>– Tempeh and provolone cheese, with apples, roasted walnuts and celery tossed in a vegan agave-lemon vinaigrette and seasonal lettuce, tomato and microgreens on multigrain\u00a0<\/span><\/p>\n

The Caprese<\/span> <\/strong>– Sliced mozzarella, basil, tomato and kalamata olives with olive oil and balsamic vinaigrette pressed on rosemary bread\u00a0<\/span><\/p>\n

Pesto – Herb roasted chicken<\/span><\/strong>, homemade basil pesto, spinach, tomato and roasted red peppers on sourdough. Add provolone or cheddar for an additional 50 cents. Add sliced provolone or cheddar 50 cents, Vermont goat cheese for 75 cents<\/span><\/p>\n

California Chicken<\/span><\/strong> – Herb roasted chicken, swiss cheese, avocado, microgreens, seasonal lettuce and tomato with mayo on rosemary\u00a0<\/span><\/p>\n

The Caribbean<\/span> <\/strong>– Honey Ham or Tempeh, provolone cheese, grilled pineapple, basil and spinach with hemp dijon mustard on rosemary\u00a0<\/span><\/p>\n

The Architect<\/span><\/strong> – Roast beef, blue cheese crumbles, roasted red pepper, arugula and spinach, tomato, and hemp dijon mustard on rosemary\u00a0<\/span><\/p>\n

The Tempo<\/span> <\/strong>– Seasonal slaw with Tempeh, turkey OR roast beef, provolone, seasonal lettuce and tomato, pressed on artisan bread\u00a0<\/span><\/p>\n

The Elvis<\/span> <\/strong>– Honey roasted peanut butter, applewood smoked bacon OR thinly sliced apples, Tempo jam and bananas on multigrain.<\/span><\/p>\n

Chocolate Elvis<\/span><\/strong> – Nutella and Ward’s honey roasted peanut butter, applewood smoked bacon OR thinly sliced apples, Tempo jam and bananas on multigrain<\/span><\/p>\n

The Gwyn<\/span> <\/strong>– Three cheeses constructed either Sweet OR Savory (Tempo jam OR fresh tomato and basil) pressed on your choice of artisan bread<\/span><\/p>\n

Jazzanova (Vegan)<\/span><\/strong> – Thin layers of watermelon\/daikon radish, strawberries, apples, sunflower shoots, tempeh, housemade sundried tomato pesto and our Tempo vegan raw cashew spread on toasted pumpernickel.<\/span><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

I love to read menus to get inspired to make new salad and sandwich combinations at home.\u00a0 Reading the menu was always a fave part of dining out, deciding what sounded good in the moment, reading the ingredients and realizing wow I can do that at home! Here were some faves from the now closed […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1],"tags":[],"class_list":["post-523","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p5vW9k-8r","_links":{"self":[{"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/posts\/523","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/comments?post=523"}],"version-history":[{"count":7,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/posts\/523\/revisions"}],"predecessor-version":[{"id":1654,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/posts\/523\/revisions\/1654"}],"wp:attachment":[{"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/media?parent=523"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/categories?post=523"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/tags?post=523"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}