2020 0706

Spiced CHICKEN Fiesta dinner Salad.  Grilled boneless chicken breasts.  Herbed Quinoa, lemony chickpeas, fresh corn, diced heirloom tomato on a generous herb & crunchy lettuce salad.   Creamy Chipotle Ranch vinaigrette.  Lime Avocado Mash & Ann Arbor Tortilla chips.  (can be vegetarian with portobello mushrooms, butternut squash planks or tofu)

Oregano Parmigiano thin PORK Schnitzel.  Farro & tomato pilaf, roasted red pepper vinaigrette. Grilled Zucchini, hazelnut and pecorino salad. 

SALMON filets in Green Thai Curry Sauce.  Thin Rice Noodles.  Bok Choy salad with shiitake mushrooms and carrot vinaigrette.  (Can sub shrimp or tofu skewers)

Grilled CAULIFLOWER steaks.  Pistachio Basmati Rice.  Greek White Bean salad with Avocado.  

Smooth CARROT & RED LENTIL SOUP, spiced with ginger.  Indian potato & caramelized onion parathas.  Cucumber Raita. 

Goat Cheese & fresh herb Souffle.  (prepped & ready for you to bake at home)  Roasted Beets on local arugula. Creamy poppyseed vinaigrette.