2019 06 10

Blackened Rainbow TROUT. Tarragon Bearnaise Sauce.  Cheesy Asparagus Bread Pudding Cups. Roasted Baby Carrots.

Greek Organic CHICKEN & Lemon Kabobs.  Fattoush Salad (Chopped tomatoes, peppers, cucumbers, herbs & feta) with Bulgur.  Grilled Pita & Beet Hummus.

Slow Cooked, then Grilled PORK Baby Back RIBS.  Smoky Strawberry Chipotle BBQ sauce.  Country Whole Grain Mustard Potato Salad. Waldorf Slaw: the classic, with julienned green apple, dill & walnuts.

Spicy Korean style BEEF Tenderloin, thinly sliced in chile marinade.  Garlic & Ginger Green Fried Rice with watercress and sweet peas.

Brussel Sprout Tacos (marinated & seared brussels, avocado, cilantro, lime, jalapeno) with Spicy Peanut Sauce.   Crispy Quinoa & Charred Yellow Squash, baby cauliflorets, spicy peanuts & pickled red onions.

ENTREE salad: Citrus Sesame Asparagus with red pepper On Quinoa & farm spinach herb blend.   Savory Granola chunks. (+/- shrimp skewers).

PETITE BITES:  Pizza Pinwheels (with or without nitrate free pepperoni).  Built & ready for you to bake at home. Extra tomato sauce for dipping.  Steamed green beans.