2020 1026

Swedish country BEEF meatballs & creamy black pepper gravy. Parsely-ed wide egg noodles. Kale gratin: baked with crunchy topping.  (Can be GF)

Cider glazed PORK Loin.  Rosemary Butternut squash Puree.  Roasted radish medley. (GF. Can be vegetarian, with a glazed cauliflower head & kohlrabi.)

CHICKEN thigh & zucchini souvlaki skewers, walnut & pomegranate molasses marinade.  Saffron rice with golden raisins.  Herb, pomegranate & cucumber salad. (GF. Can be nut-free.)

Lemon Curry Butter FLOUNDER.  Mashed potato with sauteed leeks.  Romanesco cauliflower. 

Old Bay Whitefish TACOS. Pineapple jalapeno salsa. Chipotle aioli. Mixed Cabbage slaw. Avocado. 

Hungarian Cabbage strudel. Roasted red pepper dipping sauce. Creamy braised white beans.  

Fonio Balls in West African peanut sauce.  Fluffy jasmine rice. Sauteed swiss chard with toasted coconut.   (Fonio is an ancient gluten free grain that works very well for vegetarian preparations.)

GRAB & GO salads:   Southwest chopped salad: corn, blackbeans, chickpeas, chili dusted roasted sweet potato & red onion, avocado, pepitas, & sharp cheddar on chopped romaine. Chipotle ranch. 

COMFORT SOUP:  Kale and sausage white bean soup

FAMILY GREENS: A family sized salad mix of local and seasonal greens, radishes and shaved veggies. With or without 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. 

SEASONAL SWEET TREAT:  Gluten-free Breakfast cookies- chock full of oats, almond butter, Michigan dried cherries and chocolate chunks.