2020 1005

Texas BEEF Chili con Carne: Bite-sized chuck roast, slow braised with smoked peppers. All the toppings, sour cream, shredded cheddar, avocado, minced sweet onion.  Skillet Cornbread.   Romaine & radish salad. (Can be vegetarian, made with bean varieties)

Tender firecracker (sweet & sour) local TURKEY meatloaf patties.   Chipotle & aged gouda sweet potato salad.  Snap peas, lemon poppy vinaigrette.  (Can be vegetarian with tofu and mushrooms)

Seared CHICKEN THIGH, roasted grapes & fennel, thyme pan sauce. Quinoa with shaved brussel sprouts & manchego. (Can be vegetarian with hasselback butternut squash, or baked tofu)

Jumbo SCALLOP schnitzel, lemon creme fraiche drizzle. Roasted Red potatoes. Walnut cabbage slaw, cider vinaigrette. (Can sub other whitefish)

Stuffed SPAGHETTI SQUASH: creamy baby Spinach, artichoke hearts, feta & mozzarella.  Baby spinach salad, apples, smashed chickpeas, pepitas and dijon vinaigrette.  

Spicy Harissa SWISS CHARD Brown Rice Bowl: Generous Sauteed rainbow chard + roasted baby carrots, seared halloumi. on  Brown Rice, with almonds.  Zesty harissa sauce (can be mild or spicy)

FAMILY GREENS: A family sized salad mix of local and seasonal greens, radishes and shaved veggies. One half pint of vinaigrette.

PROTEIN BOOST: add one pound of simple protein for use during your week, 4 grilled chicken breast, 3 salmon filets, 3 shrimp skewers, tofu planks. 

GRAB & GO salads:  Vietnamese rice noodles in a nest of greens, herbs & shredded carrots.  Tofu planks.  Peanut ginger vinaigrette. 

SEASONAL SWEET TREAT:  Baby pear caramel brioche bites