April 20th – April 26th

by Alison Mountford on April 15, 2015

MAIN DISHES:

Turkey Meatloaf with Tomato BBQ Glaze (D)

Seared Halibut, Strawberry Rhubarb Compote  (GF D )

Ricotta Mint, Lemon Pea Stuffed Chicken ( GF D)

Tri Tip with Pea Pesto  ( GF D N)

Stuffed Cabbage with Rice, Veggies and Roasted Tomato Sauce (GF V D)

Pulled Pork with Hoisin Sauce (GF)

 

VEGGIES:

Medley of the Week: Baby Carrots, Cauliflower, Peas   (GF  V)

Kale Salad :  Kale  with  Poppy seeds, Chiffonade Cabbage, Toasted Almonds, Roasted Strawberries, red Onion, Feta Cheese  (GF V N D)

Asparagus Two Ways- Roasted and Raw, Lemon Sea Salt, Olives  (GF  V)

Broccolini with Garlic Chips and Caramelized Onions  ( GF V )

Fresh Market Salad, Season Veggies (GF V)

 

GRAINS/STARCHES:

Quinoa with marinated Asparagus, Garbanzo beans, Herb dressing, Roasted Radishes, Capers (GF  V  )

Forbidden Rice: Radishes, Green Onion, Baby Carrots, Cilantro Dressing  ( D  GF  V)

Farro Salad: Artichokes, Currants, Wild Arugula, Goat Cheese, balsamic Sauce  ( D V)

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

Polenta Fries (V GF)

 

SOUPS:

Lentil Soup ( GF V)

Ribollita (GF V)

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