It may not feel like spring outside, but at Georgetown Market – they’re ready!

In our kitchen today, the crew shares part of their new spring menu, including new hot drink and coffee options, as well as a yummy, healthy salad.

Iced Matcha Latte
QNTY MEAS. INGREDIENT PREP
2 Tbsp Simple Syrup
2 Tbsp Matcha
Ice Fill Cup to rim with Ice
1 Cup Almond milk
INSTRUCTIONS
In a 16oz glass mix matcha, simple syrup and only a 2/3 cup of the almond milk. Save the 1/3 cup of almond milk for later step.
With a spoon, stir the matcha, simple syrup and almond milk until well blended.
Add Ice to matcha mix and then slowly top with almond milk. Serve.

Ancient Grain Salad
QNTY MEAS. INGREDIENT PREP
Soaking Sorghum
2 Cup Sorghum
6 Cup Water
Cooking Sorghum
2 Cup Sorghum
6 Cup Water
6 ea Bay Leaves
3 Tbsp Salt
Salad
3 Cups Sorghum Cooked and drained
2 Cup Parsnips 1/2 moon slices
2 Cup Mushroom Halved
2 Cup Fennel Julienne
2 Cup Carrots 1/2 moon slices
4 oz Black Garlic Minced into a paste
4 oz Lemon Juice
2 Tbsp Salt
2 Tbsp Olive Oil
2 Cups Spinach
2 Cups Feta Crumbled
INSTRUCTIONS
Mix water and sorghum in a large pot overnight. Drain sorghum of excess water. Set aside.
In a large pot bring water, salt, bay leaves, and soaked sorghum to a boil.
Cover pot and let sorghum boil for 45 to 55 minutes or until tender. Let cool then drain excess water. set aside.
Prep all veggies and then toss veggies in olive oil until veggies are well coated, roast at 400 for 15 minutes
Pull veggies from oven and set aside.
In a large bowl, toss cooked sorghum, roasted veggies, and spinach. Serve warm.

Website:
www.georgetownmarket.com