October 20th – October 26th

by Alison Mountford on October 15, 2014

MAIN DISHES:

Turkey Meatloaf with tomato BBQ Glaze (D)

Petrale Sole Almondine  (GF N D)

Fall Roast Chicken with Caper Salsa Verde  (GF)

Tri Tip with Pepper Crust and Balsamic Sauce (GF)

Falafel with Spiced Carrot Sauce (V GF)

Mushroom and Red Wine Pork Cutlets (GF D)

 

VEGGIES:

Medley of the Week: Beets, Baby Carrots, Brussels  (GF V)

Seared Brussels Sprouts with Lemon  (GF V)

Green Beans with Whole Grain Dijon  (GF V)

Roasted Squash and Pomegranate with Herb Oil (GF V)

Kale Salad with Roasted Apples, Green Beans, Sunflower Seeds and Feta Cheese (GF V D)

Fresh Market Salad, Season Veggies (GF V)

 

GRAINS/STARCHES:

Butternut Squash Quinoa “Risotto” Parmesan with Lemon and Sage  (GF D V)

Orzo with Broccoli Rabe with Tomatoes, Leeks and Oregano Vinaigrette (V)

White Beans with Celery and Fennel  ( GF V)

Wild Rice Salad with Dried Cranberries, Turnips, Celery and Pistachios  (GF,V,N)

Roasted Sweet Potatoes Fries with Sea salt and Parsley (GF V)

Polenta Fries (GF)

 

SOUPS:

Oaxacan Potato Soup with Olives and Sour Cream (GF D V)

Ribollita (GF V)

 

OUR SUGGESTED PAIRINGS:

Petrale Sole Almondine with Green Beans and Butternut Squash Quinoa

Fall Roast Chicken with Seared Brussels Sprouts and White Beans

Tri Tip with Roasted Squash and Orzo Salad

Mushroom and Red Wine Pork Cutlets with Medley Veggies and Wild Rice Salad

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