My daily bread...

Well, here we are... September long weekend. And just like that, you can feel the change in the air.

The mornings are cooler, the days are getting a little shorter, and I swear around here it only takes a day or two before the leaves decide it’s officially fall and start turning yellow all at once. I’m not quite ready to give up on patio season yet, but there’s definitely that little hint of fall creeping in.

It’s a short week at Rise, which means a few little changes to our usual sourdough schedule. There won’t be loaves on Tuesday since Monday was the holiday, but we’ll be baking Wednesday, Thursday and Friday. Have a peek at the schedule below as we’ve shuffled things around just a little so we can squeeze everything into four very busy days.

And speaking of busy… the kitchen has been feeling SO good lately. Holidays are wrapping up, the kids are tucked back into school, our crew is back together, and all those plans we’ve been working on are finally starting to come to life. The pastry counter seems to be changing almost daily and lately, it’s been absolutely overflowing with all kinds of beautiful things.

I pulled together a few snapshots from last weeks counter because sometimes a picture really does say it best. 💛

Tuesday is the New Monday, at last for this week!

I was at the Farmers’ Market first thing Saturday morning and, my goodness, it is officially HARVEST season. Everything is abundant right now including the most beautiful sunflowers from one of my favorite stops, Franbetta. I came home with a big bouquet of sunflowers and corn husks that will be sitting on the pastry counter to greet you this week.

And then I spotted an entire grocery cart overflowing with cabbage and thought… I feel like this is a sign. It is definitely time to get some cabbage on the menu at Rise!

So tomorrow morning we’ll be doing what we normally do on a Monday getting that grab-and-go cooler filled back up!

Morning Muffins will be ready when the doors open at 7:00, as always, along with a smiling barista and whatever coffee, tea or morning beverage you need to ease yourself back into the real world after a long weekend. ☕️

The pastry counter will be filling up with your favorite loaves and pastries, and then we’re onto the wraps. Grilled Chicken and Roast Ham are both back this week and will be heading into the grab-and-go cooler as soon as we can get them made.

And because the market is SO full of goodness right now, we’re making TWO salads this week.

First up is our Crunchy Market Broccoli Slaw - loads of that beautiful market cabbage and broccoli, along with basketfuls of whatever else I found that was fresh, crunchy and looked far too good to leave behind. Basically, if it came out of a farmer’s garden this week and looks slaw-worthy, there’s a darn good chance it’s going in. We’ll toss it all together into one big, beautiful, crunchy salad and, as always, this one will be completely gluten-free and dairy-free.

And then an old favorite is making its way back into the cooler: Peanut Soba Noodle Salad. Buckwheat soba noodles tossed in our ridiculously delicious peanut sauce with lots of crunchy goodness tucked in there. If you’ve been hanging around Rise for a while, you might remember this one we used to make it quite often about a year ago, and it is SO good. This one is not gluten-free, but if gluten and dairy aren’t a concern for you, my suggestion is simple: grab one of each.

And one last little reminder, NO sourdough loaves Tuesday because of the holiday Monday. The ovens will be back at it and fresh sourdough will be waiting for you Wednesday morning!

Sourdough line-up...
​Monday - no sourdough loaves
​Tuesday - no sourdough loaves
​Wednesday - Red Fife Country Loaf and Superseed Multigrain Loaf
​Thursday - Light Rye Loaves and Sourdough Milk Buns
​Friday - Red Fife Country Loaves

Hot Lunch Thursday - Quesadillas Are Back!
​So, last Thursday we made quesadillas with the grand plan of getting a few extras tucked into the freezer.

Not. A. Chance. 😂

You guys ate every last one of them, so way to go! And that tells me we should it again this Thursday.
This week we’re keeping things nice and simple with one quesadilla... Grilled Chicken & Farmers’ Market Roasted Veg Quesadillas. Loads of beautiful roasted market veggies, grilled chicken and that delicious queso mix tucked inside.

And, of course, there’ll be slaw on the side. Last week’s was basically a “clean out the fridge and see what happens” slaw and, oh my gosh, it was a good one. So I think that’s officially our Thursday plan now: if it’s fresh, crunchy and looks like it belongs in a slaw, in it goes. A little garlicky aioli, toasted sunflower seeds, handfuls of fresh herbs like dill, parsley, celery leaves, whatever we’ve got and somehow it all comes together into something absolutely phenomenal.
​Thursday Hot Quesadilla Lunch — starting at 11am

TGIF PIZZA FRIDAY🍔🍕

Well, here’s where this week’s pizza inspiration came from…
Last Friday night I had a dinner date with my main little man and burgers & fries were on the menu.
And somewhere between bites, I got thinking… how do we turn THIS into a TGIF pizza at Rise?

So here we go with a Back-to-School Bacon Cheeseburger Pizza Rise style, of course.

We’re starting with a base of aioli-meets-burger-sauce, then loading it up with grilled ground beef, crispy bacon, a little chopped tomato and onion, and plenty of aged cheddar and mozza before it heads into the oven.

Once it comes out, we’re going full cheeseburger with fresh greens, another drizzle of that burger sauce, diced tomato, a very fine sprinkling of aged cheddar, a big pickle slice and lots of cracked pepper.

AND… because what’s a burger without fries?

I’ve got a little plan brewing for some crispy shoestring herb potatoes. Super-fine julienned potatoes baked until golden and crunchy and piled on top as our little nod to burgers & fries.

Do I have every last detail figured out yet? Nope. Do I have a pretty darn good plan? Absolutely.
I think this one is going to be ridiculously delicious so we'll see ya Friday at 11am!

​
​CHEESECAKE FRIDAY: Honey Crème Brûlée 🍯

Sometimes you just have to push repeat.
Last week’s Gull Lake Honey Cheesecake was absolutely phenomenal. Honey swirled through our New York cheesecake, more honey over the top, a crackly brûléed sugar topping, chantilly, another drizzle of honey and, of course, that beautiful Gull Lake honeycomb.
But as delicious as it was, I kept thinking… if we’re going to call this crème brûlée, I feel like we need the custard.

So this week, we’re taking it up one more notch.

We’ll start again with our deep New York cheesecake with Gull Lake Honey running through it, but this time we’re adding a layer of beautiful vanilla crème brûlée custard right into the top of the cheesecake. Friday morning, we’ll cover that custard with sugar and torch it until we get that gorgeous, glassy caramelized crust that cracks when you put your fork through it.

Then a little chantilly, a drizzle of Gull Lake Honey and pieces of their beautiful honeycomb to finish it off.

Basically, last week’s cheesecake… but with the missing piece.

We’ve got a short week ahead of us, but there’s certainly no shortage of good things coming out of the Rise Kitchen!

As everyone settles back into school schedules and September routines, remember there’s almost always something tucked into the Rise cooler or freezer that can help make one meal this week just a little bit easier. Sometimes that’s all we need.

And don’t give up on the patio just yet! I’ve got a big basket of cozy blankets ready to go, so if there’s a little chill in the morning air, grab your coffee, throw a blanket over your shoulders and soak up these last beautiful weeks outside.

I’ll be back here next Sunday with our new fall lineup and all the delicious things we’ve got planned for the season ahead.

And a little hint for those of you who have been asking and asking… SOUP IS BACK NEXT WEDNESDAY.💛

#5, 4324 - 54 Ave., Red Deer Alberta
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