March 23rd – March 29th

by Alison Mountford on March 18, 2015

MAIN DISHES:

Turkey Meatloaf with Tomato BBQ Glaze (D)

Coconut and Almond Crusted White Fish  ( D )

Classic Roast Chicken with Lemon, Herbs and Dijon ( D GF)

Beef Kabab with Red Onion, Mushrooms and Asparagus ( GF )

Braised Greens and Ricotta Lasagna Rolls ( V  D)

Pork Scalloppini with Mushrooms and Red Wine   (GF )

 

VEGGIES:

Medley of the Week: Baby Carrots, Roasted Fennel, Asparagus, Dill and Red Wine Vinaigrette  (GF  V)

Kale Salad :  Kale  with  Celery, Shaved Fennel, Celery Roots, Remoulade Dressing  (GF V)

Broccoli di Ciccio Saute, Caramelized Onions and Toasted Nuts  (GF  V)

Mixed Braised Greens with Garlic, Leeks and Parmesan  ( GF  V )

Fresh Market Salad, Season Veggies (GF V)

 

GRAINS/STARCHES:

Quinoa with Veggie Pickles, Radicchio and Feta (GF D N  V )

Glass Noodles with Kale, Radish, Carrots, Ginger Sesame Dressing  ( D GF  V)

Brown Rice and Lentils, Chickpeas, Parsley Dressing ( D V)

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

Polenta Fries (V GF)

 

SOUPS:

Broccoli  Soup ( V GF)

Ribollita (GF V)

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