2020 01 13

HALIBUT Provencal: filets poached in a savory tomato sauce full of garlic, shallots, fennel, tomatoes, olives, and fresh sage. Basil pesto & pistachio quinoa.  Baked ratatouille rounds layered with goat cheese.

Charred chipotle FLANK STEAK Burrito Bowls.  Black Beans, Corn, cherry tomato, red onion salad. Queso Blanco. Cilantro Lime Rice. Creamy avocado chimichurri drizzle. (Sub Tofu for vegetarian option)

Rosemary PORK loin.  Chili dusted Roasted Butternut squash, sun-dried tomato, gouda & baby kale sourdough panzanella.  Creamy black pepper Roasted garlic dressing.  (can sub pasta for bread in panzanella)

WINTER SOUP & SATISFYING SALAD: Winter Green Goddess Cobb.  Lemon marinated Grilled CHICKEN Thighs on a bed of winter greens. Roasted beets. Avocado mash. Buttermilk blue cheese. Toasted hazelnuts. Pickled red onion.  Served with a warm bowl of Roasted Carrot Soup.  Zingerman’s Walnut Sage Bread croutons.  (can be vegetarian by adding tempeh or simply omitting Chix)

Greek MOUSSAKA.  Layers of garlicky Eggplant, Sauteed chopped mushrooms & sausage.  Tomato Bechamel, Parmigiano cheese. (Can be vegetarian) Little Gem salad with shaved radishes & walnut vinaigrette.

January “dinner-worthy” Frittata:  Local Farm eggs, baby Potatoes, spinach pesto, ricotta, & smoked gouda.    Salad of Shaved Brussel sprouts, quinoa, shiitake crisps, shaved parm, grainy mustard cream vinaigrette.   (can add meat to frittata, if desired)