Ingredients

1 cup – cooked quinoa

1 cup – cooked other grain like wheatberry, barley, brown rice, farro, etc.

2 cups – shredded red cabbage

2 cups – washed baby spinach

2 Tbs – agave nectar or honey

¼ cup – golden raisins

¼ cup – pecan pieces

3 Tbs – pickled red onions (recipe to follow)

½ cup – creamy cinnamon dressing (recipe to follow)

Salt, to taste

Pickled Red Onions

½ each – red onion, sliced

1 cup – seasoned rice vinegar

¼ cup – granulated sugar

Creamy Cinnamon Dressing

¼ cup – orange juice

1 Tbs – apple cider vinegar

2 tsp – minced shallot or 1 smashed garlic clove

2 cups – vegenaise or mayonnaise

1/8 tsp – ground cinnamon

Pinch black pepper and allspice

Procedures

Pickled Red Onions: Combine ingredients and let sit for at least 1 hour, overnight if possible.

Creamy Cinnamon Dressing:  Whisk all ingredients except vegenaise or mayonnaise together and let sit for 30 minutes.  If using the garlic, remove garlic.  Slowly whisk into vegenaise or mayonnaise until it becomes a thick dressing.

In a bowl, mix all the ingredients together including the pickled red onions.  Adjust flavor with agave nectar and salt.  Toss with Creamy Cinnamon Dressing.



2 each – large Fuji apples, cored and cut into cubes

2 stalks – celery, sliced

¼ cup – dried cranberries

¼ cup – walnuts

2 cups – seedless black or red grapes

½ cup – vegenaise

Procedure

In a bowl, combine all salad ingredients squeeze of lemon to taste.

A big thank you to Jim, a regular at 3^rd & Grand, who donated an additional $122!

This money is going to be used to send LA high school students to one of the top leadership camps in the country. Thank you so much for your contribution to our Social Mission. So far, we will be sending 12 students to leadership camp. Let’s see how many more students we can send by June!

Our youth are our future leaders and citizens – thank you for helping us do our small part in making the world a better place to live in.

Blue Cow will showcase the evolution of Mendocino Farms into a more formal, sit-down restaurant setting. The downtown Los Angeles restaurant will feature the same whimsy, seasonality, and support of local purveyors that have become tenets of Mendo, in a more refined setting that highlights the breadth and adaptability of the humble sandwich.

Blue Cow has recruited Joshua Smith, formerly of Church & State, Anisette, and Milos at the Cosmopolitan Las Vegas to run the kitchen as Executive Chef.  Chef Smith will be executing serious food, without taking himself too seriously.

Examples of Chef Josh’s dishes that represent this philosophy include Pink Eggs & Ham – beet marinated deviled eggs with Mendocino mustard, double smoked bacon & candied jalapenos, The Lamb Lavash – house ground lamb kefta with Soledad Creamery tzatziki, potatoes, roasted red peppers & zucchini pickles on housemade Indian flatbread, and The Spanish Chicken Tartine – char grilled organic chicken with piquillo peppers, pimento cheese, cherry tomatoes, aged Manchego & charred leeks on grilled rustic white bread.

In addition to functioning as a traditional restaurant, Blue Cow will also serve as a test kitchen for the Mendocino Farms sandwiches.  Sandwiches will be at the heart of the Blue Cow menu, so Mario asked friend, Jason Travi to collaborate with him, as the inaugural “guest chef” to invent the Blue Cow version of the most popular sandwich in the country: the burger.  The New School Burger is presented on an original buttermilk bun developed with Dolce Forno bakery and layered with butter lettuce & Point Reyes toma, and spicy remoulade.  Travi is also designing a selection of in-house sausages in line with the Mendocino Farms’ ingenuity.

Here is a sneak preview of the construction progress…

Like us on facebook to be invited to tasting parties, or visit our website for the full menu.

Scarborough Farms is the newest addition to our list of favorite local, family-run farms, and it actually was started in somebody’s backyard.  About twenty five years ago Ann Stein, known for her green thumb, was asked by a local chef to grow some basil.  She obliged and Scarborough Gardens was conceived, right in her own backyard.  And lucky for us she didn’t stop with basil.

Over the years the family’s farming business has grown considerably, providing produce, not just to Southern Californians, but to chefs nationwide.  Though they’ve changed their name from Scarborough Gardens to Scarborough Farms to reflect their growth, their foundation remains the same.  Producing the best quality produce, while maintaining eco-friendly farming practices.  And, just as Ann did twenty five years ago, they encourage chef requests to this day, whether for a special blend of greens or for an herb they don’t yet offer.

Which is why we are excited to say we are now carrying our new “Mendo Mix”- our special blend of tender greens, lovingly put together for us by our friends over at Scarborough.  True to their promise, they created a custom blend just for us!  We hope you notice how crisp, light, and flavorful their fresh greens are.  If you’re searching for the perfect greens to add to your home cooking, the farmers’ markets in Studio City, Brentwood, Pacific Palisades and Larchmont have been carrying the Scarborough Farms’ products for years.  And recently they started bringing their produce to Calabasas and Long Beach as well.

Though they’re known for their signature frisee, they also carry a fine line of greens and baby vegetables, as well as what they call “Teenie Greens”- a cute name for the slightly more mature version of their microgreens.  Still a family farm, it is now run by Ann’s son, Jeff, and their commitment both to the quality of the products they grow, as well as the earth they till, makes them an ideal addition to the Mendo family.

Proficional manner
- Computer Literate
- Willing to go shifting schedules
- Hard working, disciplined and can work under

minimum supervision.
- Fresh graduates may apply.

Journalism or English
- Excellent in Writing and analytic skills.
- Strong background in Web research and editing
- Can Express ideas clearlylogicall and love to

write.

College Degree in Engineering (Computer /

Telecommunications).
Computer Science / Information at equivalent
- Technical Support Experience
- Significant experience with Windows and/or

Linux Operating Systems including system admin

skills
- Excellent troubleshooting skills.
- Excellent verbal and written communication

skills
- At least 2 years of working experience in the

related field is required to this position
- Applicant must be willing to work in Ortigas,

relevant resist status
- Preferably 1-4 years experienced employees

specializing in IT/ Computer Network/ System

Database Admin / or Equivalent
- Full time positions available
- Experience in LAN, WAN and Network Domain

Setup and Administrator, Networking Management

and Security.
- Experience in CISCO Router Administration
- Willing to go on shifting schedule.

2 slices – Artisan bread like buckwheat, rustic white, etc.

3 slices – heirloom , cored and cut 1 inch thick

4 slices – applewood smoked bacon, thick cut, cooked

1 Tbs – basil pesto vinaigrette

1 oz – baby arugula

pinch – salt and pepper

Fine Herb Cream Cheese

8 oz – whipped cream cheese or vegan cream cheese

2 tsp – chopped fine herbs, like chives, parsley, tarragon, chervil, cilantro, etc.

1/2 tsp – honey or agave nectar

pinch – salt

Procedures

Fine Herb Cream Cheese: Mix the cream cheese with the rest of the ingredients.  Adjust seasoning.

Slice bread, spread fine herb cream cheese on both sides of the bread.  Place heirloom tomato slices and bacon on the bread.

Sprinkle basil pesto vinaigrette on the tomato and a touch of salt and pepper.  Garnish with baby arugula and serve.

1 pound – rotini, cooked

1 bunch – cilantro, washed

8 oz – spinach, washed, plus more for garnish

1 large clove – garlic

2 oz – basil leaves, washed

1 Tbs – lemon juice

6 oz – olive oil

6 oz – sour cream

pinch – salt and pepper

1/2 pint – cherry tomatoes

1 cup – parmesan cheese

1 cup – mozzarella

Procedures

In a robocoupe put in cilantro, spinach, garlic, basil, lemon juice, and salt and pepper.  Blend while slowly adding the oil.  Pulse in sour cream.  Adjust seasoning. Add remaining ingredients in a bowl and add half of the cilantro pesto to the ingredients.  Adjust seasoning and creaminess to desired flavor.