2019 05 13

Grilled CHICKEN BREASTS with Chimichurri (parsley & cilantro, pumpkin seed pesto).  Confetti rainbow vegetable Rice. Slow Cooked Garlic pinto beans.

Honey Cumin Roasted Whole TURKEY BREAST. Coffee laced BBQ sauce. Spiced peanut Sweet Potato salad.  Haricot Vert. (CAN SUB SLOW COOKED PORK SHOULDER)

Harissa rubbed LAMB Chops. Tomatoes stuffed with wild rice & pine nuts. Charred Zucchini spears.  (CAN SUB BEEF sirloin steak)

Orange SALMON fillets on Gingered carrot Puree.  Coconut Milk Rice. Bok choy & Chiogga Beets.

Herbed CHICKPEA pancakes & spicy tahini sauce.  Chopped Broccolini, Farro & Lemon Feta Salad.

ENTREE salad: Salmon Cobb Salad: Flaked Roasted Salmon, gently boiled eggs, bacon, crumbled blue cheese, avocado, split cherry tomatoes, marinated red onion rings, Red wine & mustard vinaigrette.   (CAN ADD GREEN GARLIC BREAD)

PETITE BITES:  Mexican taco bowls: Chopped baked chicken breast, sweet corn, shredded cheddar cheese, yellow rice, black beans. Tortilla chips.