October 13th – October 19th

by Alison Mountford on October 8, 2014

MAIN DISHES:

Turkey Meatloaf with tomato BBQ Glaze (D)

Fish Korma  (GF N D)

Chicken with Mole Pipian Sauce  (GF D)

Classic Beef Stew (D)

Potato Cheese and Kale Cakes (D V GF)

Bacon and Fig Dijon Pork Loin (GF)

 

VEGGIES:

Roasted Cauliflower with Sundried Tomato Pesto  (GF V N D)

Cumin Roasted Baby Carrots with Scallions and Cilantro  (GF D V)

Medley of the Week: Squash, Brussels and Cauliflower with Parsley Dressing (GF V)

Kale Salad with Pomegranate, Walnuts, Delicata Squash and Feta Cheese (GF N V D)

Fresh Market Salad, Season Veggies (GF V)

 

GRAINS/STARCHES:

Spiced Yellow Lentils with Cucumbers  (GF D V)

Quinoa Salad with Raw Kale, Pomegranate, Apples, Walnut and Feta Cheese (GF D N V)

Rice and Beans Salad with Carrots and Celery  ( GF V)

Cabbage Slaw with Carrots and Pt. Reyes Blue Cheese Dressing  (GF,V,D)

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

Polenta Fries (GF)

 

SOUPS:

Mushrooms and Farro Soup  (V)

Ribollita (GF V)

 

OUR SUGGESTED PAIRINGS:

Fish Korma with Medley Veggies and Lentil Salad

Chicken & Mole Pipian with Roasted Baby Carrots and Rice & Beans Salad

Classic Beef Stew with Kale Salad and Quinoa Salad

Bacon & Fig Dijon Pork Loin with Roasted Cauliflower and Cabbage Slaw

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