2019 05 27

Teriyaki FLANK STEAK, Shredded Carrot & Basil Lettuce Wraps.   (CAN be Vegetarian with chopped mixed mushrooms & water chestnuts). Sesame Sticky Rice.  Cucumber, Thai chili & mint salad.

POBLANO Peppers stuffed with Picadillo  (Cuban spiced minced TURKEY) Red beans & Rice.  Esquites (Mexican corn salad).

Caprese (oven roasted tomato & mozzarella) Balsamic CHICKEN THIGHS.  Polenta rounds in spinach cream. Grilled Asparagus.

Spinach & artichoke stuffed SALMON filet (CAN be vegetarian but subbing PORTOBELLO) Romesco Sauce.  Mashed Potato & spinach.

Marinated Baked Tofu planks.  Thai SPAGHETTI SQUASH, julienned red peppers & plentiful herbs with Schezuan peanut sauce.  

ENTREE salad:  Rainbow Veggie SPRING ROLL Bowl.  Colorful julienned vegetables, sesame rice noodles and peanut sauce. Crispy peanuts. (Can add chicken, salmon or tofu)

PETITE BITES:  Creamy Bacon Mac & Cheese.  Greenie Beanies.