Vegetarian Chili

Two Locations Today

Good Morning,

We are one day closer to the weekend! The air is a little crisp but at least the sun is out. Today we will be at two locations with two slightly different menus. We will be at 3rd and Tryon and Innovation Park from 11:30-1:30. Come warm up with our Vegetarian Chili.

See you at the cart,

Craig

 

Innovation Menu

Fried Trout Po Boy

Crisp Lettuce, homemade tartar sauce, cornmeal crusted fried trout

Chicken Philly

Roasted Free Range Chicken, Sautéed Peppers and Onions, Pepper jack cheese sauce

Cuban

Sliced ham, pulled pork, house made pickles, a little mustard and swiss cheese, pressed until warm and crispy

Veggie Burger

Roasted Veggies with lots of herbs and spices, seared and served over fresh greens

Vegetarian Chili

Red Quinoa, Grilled Vegetables, Basmati Rice and Sweet Corn, topped with sour cream and Pickled Rainbow Peppers

 

Black Bean and Corn Chowder

Fresh Fruit

Pineapple, honeydew, and blueberries

Mac and Cheese

3rd and Tryon Menu

Fried Trout Po Boy

Crisp Lettuce, homemade tartar sauce, cornmeal crusted fried trout

Chicken Philly

Roasted Free Range Chicken, Sauteed Peppers and Onions, Pepperjack cheese sauce

Cuban

Sliced ham, pulled pork, house made pickles, a little mustard and swiss cheese, pressed until warm and crispy

Veggie Burger

Roasted Veggies with lots of herbs and spices, seared and served over fresh greens

Noodle Bowl

Rice Noodles, Picked Veggies, Pulled Pork, Chopped Cilantro, Basil, and Mint

Vegetarian Chili

Red Quinoa, Grilled Vegetables, Basmati Rice and Sweet Corn, topped with sour cream and Pickled Rainbow Peppers

Black Bean and Corn Chowder

Mac and Cheese

Asian Chicken taco

Taco Day!

Good Morning,

We made it to another Taco Day! We will be at 3rd and Tryon today from 11:30-1:30. We have some old favorites on the menu as well as some new items. Time is running out to reserve your spot for the Soil to Soul Farm Dinner this weekend. Please call our office today if you are interested in tickets.  We are also selling turkeys from Poultry Junction as well as side items for your Thanksgiving dinner. Check out this link: https://squareup.com/market/roots .

Taco Day Menu

Slow Braised Pork Taco

Fall Apart Pulled Pork topped with a Creamy Sweet Corn Chow Chow

Hoisin Grilled Chicken

Hoisin Grilled and Pulled Chicken with Sweet Chili Vermicelli, Basil, Mint, Alfalfa Sprouts, Cucumber and Carrot

Thai Grilled Eggplant

Thai Curried Grilled Eggplant with Fresh Greens and topped with Chopped Cilantro and Lemon Zest

Fried NC Trout

Cornmeal Crusted Fried NC Trout Topped with a little smoked tomato remoulade, and crisp NC apples Tossed in Local Sage and Sorrel Vinaigrette

Vegetarian Chili

Red Quinoa, Grilled Vegetables, Basmati Rice and Sweet Corn, topped with sour cream and Pickled Rainbow Peppers

Feijoada

Black Beans Braised Simmered with caramelized onions, cured pork and pumpkin beer

Purple Rice

Basmati Rice mixed with Fresh Herbs and an Orange Beet Vinaigrette

See you at the cart,

Craig

Peanutbutter banana pumpkin waffle

Fall is in the air.

Fall is in the air so grab a coffee and come see us at Atherton Market for breakfast this Saturday. We will be serving breakfast from 8:30-12:30. Drew created an amazing Peanut Butter Banana Pumpkin Waffle that you have to try! Have a great weekend!

Roots Hash

Roasted Sweet Potatoes, Yukon Gold Potatoes, and Butternut Squash with A Free Range Fried Egg and Spiced Tomato Gravy

7

Ham and Swiss Frittata

Roasted Potatoes, Honey Ham, and Swiss Cheese Baked together with Free Range Eggs and Topped with Fresh Herbs

7

Peanut Butter and Banana Pumpkin Waffle

Topped with cinnamon maple syrup

6

Egg Sammy

Nova’s Bread, Free Range Fried Egg, Fresh Greens and Bacon Onion Marmalade

6

See you at the cart,

Craig

Quinoa Chili

Thursday at 3rd and Tryon

Good Morning,

Today we are back at 3rd and Tryon with some of our popular menu items as well as some new menu items. You have to try the Quinoa Chili!

Thursday Menu

Coconut Curry Chicken Wrap

Poultry Junction’s Free Range Chicken with house made Coconut Curry Sauce, Goat Cheese, Julienne of Marinated Red and Green Local Sweet Bell Peppers, and Bell’s Best Astro Arugula

Braised Pork Sandwich

Cider Braised Pork in a Hoagie Roll Topped with Fall Spiced Honey Crisp and Granny Smith Apple Kale Salad

Fried Trout Po Boy

North Carolina Trout served in a hoagie roll, with Crisp Romaine and House made Sweet Pickle Remoulade

Quinoa Chili

Vegan and Gluten Free!

Red Quinoa, Grilled Vegetables, Bell Peppers, Pinto Beans, Kidney Beans, and Fresh Herbs

Brunswick Stew

Roasted Sweet Potatoes and Potatoes with Caramelized Onions Butternut Squash and Braised Pork

Autumn Salad

Fresh Greens, Crisp Apple, Sweet Peppers, and Bacon Nutmeg Vinaigrette

We just wanted to remind you that it is not too late to order your Thanksgiving Turkey from us. The turkeys come from Poultry Junction and will be available for pick up the week before Thanksgiving. Here is the link to order online: https://squareup.com/market/roots

We also still have some tickets available for the annual Soil to Soul Farm Dinner at Windy Hill Farms. The event is held at Windy Hill in New London, NC. Each year we team up with Suzanne from The Tiny Chef and create a multi course meal with drink pairings throughout the night. The dinner is set for Saturday, October 25th at 4:30pm with tickets sold in advance until they run out. Tickets are $75/person. We have a limited number of seats for sale this year so if you want to be part of this great event send us an email to reserve your spot.

Craig wanted to share with everyone a recipe that he really likes for Apple Braised Pork with Fennel and Kale

Apple Braised Pork with Fennel and Kale

Ingredients

2 lbs Pork Roast

Seasoning for the Pork:

1 TBSP Chopped Garlic

1 TBSP Ground Fennel

1 tsp Cinnamon

Salt and Pepper to Taste

1 Cup White wine

¼ Cup Whiskey (Optional)

1 Cup Cider Vinegar

1 Cup Chicken Broth

For the Kale and Apple

5 Cups Destemmed and Chopped Kale

1 Medium Onion Sliced

1 Large Apple, Peeled and Sliced

1 Small Bell Pepper, Sliced

Method of Preparation

In a Dutch oven:  Place the Dutch oven on the stove with just enough cooking oil to cover the bottom of the pan.  Rub the pork thoroughly with the seasoning.  Turn the pan on high and let the oil get hot.  Carefully place the roast in the pan and sear all sides.  Remove the roast from the pan.  Now place the onions into the pan and stir.  This will help remove all of the stuff (fond) from the bottom of the pan.  Once the onions have begun to take on some color, turn off the heat and pour in the white wine and whisky. Place back over a medium heat and stir to deglaze the rest of the pan.  Let this reduce for approximately 5 minutes, then add in the remaining liquids, and the apples and bell pepper.  At this point you can either choose to have the kale cooked until soft by adding right now, or you can keep some bite to it by adding about 20 minutes before you are ready to eat it.

Place the lid on the Dutch Oven and place in the oven for 3-4 hours.  If you don’t have 3-4 hours, you can cut the meat into smaller pieces to reduce the cooking time.  If you want to make this in the crock pot, you can transfer everything to the crock pot and let it cook on low for 8-10 hours.

See you at the cart,

Craig

Squash Casserole

A sunny Taco Wednesday

Good Morning,

Good thing all that rain has passed over us so we can be at 3rd and Tryon today for Taco Day!  You have to try the squash casserole.  Did you know that you can order your Thanksgiving turkey and sides from us? Our turkeys come from Poultry Junction and will be ready for you to prepare however you want.  If you want to place your order online go to this link: https://squareup.com/market/roots

Taco Day Wednesday

2 for $7 or 3 for $10

Curried Chicken Taco

Windy Hills Roasted Chicken with Coconut Curry Sauce and Jalapeno Bell Pepper Compote

Korean BBQ Taco

Pulled Pork marinated in Korean BBQ sauce with Sweet and Sour Asian Slaw

Trout Po Boy Taco

Lightly Fried Local Trout, House Made Tartar Sauce, and Chiffonade Kale

Patatas Bravas Taco

Roasted Butternut Squash, Yukon Gold Potatoes, Turnips with Fall Spice and Peppered Astro Arugula and Beet Aioli

Sides

Mexican Rice

Classic Long Grain rice, sautéed peppers, onions and garlic, diced tomatoes and fresh cilantro

Squash Casserole

See you at the Cart!

Craig

Roots food truck breakfast

Woohoo! It’s Friday

We have all hands on deck this morning as we prepare for a large catered event with both food trucks today. Just in case you were wondering the food trucks are always available for a private event whether it is a birthday party, engagement or simply a block party with your neighbors.  You can choose from a variety of our most popular menus or create your own based on any theme or guests request.  If you have an event coming up send us an email and we will be more than happy to work with you to make it special.

To round out the week we will be serving breakfast tomorrow at Atherton Market from 8:30am-12:30pm. The menu is listed below so you can plan a great start to your Saturday morning. We hope you all have a wonderful weekend.

 Breakfast at the Mill

 Autumn Hash $7

Roasted Sweet Potatoes, Butternut Squash, Potatoes, Caramelized Onions and Sauteed Bell Pepper topped with a Free Range Fried Egg and Smoked Tomato Gravy

 Pumpkin Bacon Frittata $8

Roasted Potatoes, Bacon, Onions, and Pumpkin baked together and topped with Green Onion and Cilantro Sour Cream

 Breakfast Burrito $7

Chorizo, Eggs, Roasted Veggies and Cheddar Cheese

 Vegetarian Biscuits and Gravy $5

House Made Buttermilk Biscuits, topped with House Made Vegetarian Gravy

 See you at the Cart!

Craig

roots taco day

Taco Day Today

Good Morning,

Today we will be serving lunch at 3rd & Tryon for Taco Day. This week’s winner for the Taco Day Challenge was a tough call so we decided to choose 2! Check out the Chicken Paprikash and Chili taco on the menu today! We will not be at Innovation for lunch today but will be back next Thursday. This week we are also back at Atherton Market for breakfast on Saturday.  Don’t forget that this coming Tuesday, October 14th is our Fall One Pot Meals class from 6:30-8:30pm. We have 3 spots still open in the class if you would like to join us. To sign up, send us an email and we can reserve your spot. We’ll see you soon for some tacos.

 Chili Taco

Grass fed ground beef, diced peppers and onions, kidney beans, butter beans and black beans all cooked together to make a warm fall chili, topped with cheddar and sour cream

 Brisket Taco

Braised brisket, with SC style BBQ sauce, marinated heirloom tomatoes and kale, with tobacco fried onions

 Chicken Paprikash Taco

Braised Chicken, sour cream, green onions and marinated purple cabbage

 Fall Root Veggie Taco

Butternut squash, sweet potato, roasted turnip with beet marmalade

 Sides

Veggie Dirty Rice

Braised black beans and basmati rice

 Fire Roasted Veggie Pasta Salad

 See you at the Cart!

Craig

roots catering charlotte

Taco Day Tomorrow

Good Morning,
 We unfortunately will not be serving lunch today at 3rd & Tryon. Our newest member of the family is in the shop for repairs. We will definitely be back on Thursday and will run a full taco day menu. Also, a quick reminder that there are only 3 weeks left to order your turkey for Thanksgiving. I have been cooking a Poultry Junction turkey every year for friends and family and they all rave about how juicy and awesome tasting it is. We have 2 sizes available, small(10-13lbs for $35) and large (18-22lbs for $64). Send us an email if you want to place an order or check out our online store.
Have a great day!
Craig
charlotte roots food truck

Have a great weekend!

Hello,

We have one of our busiest weeks of all time this week with catered events! While this is very exciting it also means we will not be able to bring the truck to the market tomorrow for breakfast. We will be back next week with a great fall menu as the weather starts to progressively cool down. Keep an eye on our website and Facebook page for more update don next week’s schedule. We hope you have a great weekend and will see you next week.

Craig

roots food truck charlotte

2 Locations Today!

Good Morning,

Today the trucks will be serving lunch at 3rd & Tryon and at Innovation Park from 11:30am-1:30pm. We just finished cooking a batch of sweet potato hushpuppies this morning and the consensus from the team was that along with a maple chutney dipping sauce these were a new hit! For the rest of the week, keep an eye out on our website and Facebook page for updates on breakfast at Atherton on Saturday.  Also don’t forget that Tuesday, October 14th is our One Pot Meals class from 6:30pm-8:30pm. We are filling up quick so if you are interested send us an email to sign up.

 3rd and Tryon Menu

 Black Bean Burger

Black Beans and Roasted Vegetables topped with Garlic Aioli and Fresh Herbs, on a bed of local mixed field greens

 Chicken Doner Kabob

Roasted Chicken, sliced Cucumber, Tomatoes and Onions with Heirloom Tomato Tzatziki

 German Style Bratwurst with Kale Kraut

Seared German style bratwurst topped with Dijon Mustard and house made local kale “

sauerkraut”

 Free Range Fall Chicken Wrap

Free Range Roasted Chicken, Fresh Greens, Smoked Gouda, Crisp NC Mountain Apples, Heirloom Tomatoes and Spiced Vinaigrette

 Sides

NC Sweet Potato Hush Puppies

 Marinated Cucumber Salad

  

Innovation Park

 Shredded Beef Burrito

Fall apart Tender Roast Beef, Crispy Tortilla Strips, Fresh corn and Tomato Salsa

 Fried Green Tomato Sandwich

Fried Green Tomatoes, Ranch style Dressing, Pickled Peppers and Greens on an Amarosa Roll

 Chicken Philly

Shredded Brisket, Sautéed Peppers and Onions and creamy Queso on a Hoagie topped with Chicken Cracklins

 Sides

Sweet Potato Hush Puppies

With dusted with Saigon Cinnamon and Powdered Sugar

 Cucumber salad

See you at the Cart!

Craig