2019 10 28

CHICKEN Florentine: Breaded thinly pounded Chicken breast fillets, topped with creamy spinach & artichoke sauce, with Pecorino Romano & Parmigiano reggiano.  Tomato & garlic orzo bake. Roasted Broccoli spears. 

TURKEY BREAST in Mole Poblano: Citrus Brined & Roasted Whole.  Classic mole. Sesame Brown Rice. Curtido Slaw with oregano vinaigrette.  Small charred tortillas. Lime crema.

Almond crusted PORK TENDERLOIN medallions. Curried apple chutney. Leek, mashed potato and stilton cakes.  Sauteed farm spinach. 

Simply Baked SALMON with Dill Creme Fraiche. Parsley new potatoes. Seared Romaine Hearts with minted peas. 

Acorn Squash stuffed with chipotle quinoa, black beans & cheddar.  Hot water Cornbread rounds.

Pumpkin Mac & Cheese (Makeover) comfort food:  Regular or Chickpea pasta, tossed with creamy pumpkin cheese sauce (can be made dairy free), baby kale & leeks.   Spinach Salad with walnuts & shallot vinaigrette.