Sample Menu

 Lunch Tuesday / Wednesday

Zucchini Cakes with Mediterranean Seasoning & Chili Coconut Sauce

Red Leaf Lettuce Salad with Apples, Black Berries, & Toasted Almonds in Green Goddess Dressing

Dinner Tuesday / Wednesday

Broiled Atlantic King Salmon Marinated in Fennel, Lime, & Red Pepper Flake

Honey Butternut Squash Hash with Kale & Toasted Pecans

Roasted Heirloom Carrots with Pickled Mustard Seed & Parsley

 Lunch Thursday / Friday

Spiced Brazil Nut Veggie Burgers & Guacamole

Rainbow Orzo Salad with Cucumber, Parsley, Arugula, & Pine Nuts with a Lemon Vinaigrette 

 Dinner Thursday Friday

Slow Cooked Beef Spare Ribs with Black Cherry BBQ Sauce

Braised Collard Greens with Ginger, Garlic, & Pork Belly

Sautéed Cremini Mushrooms Deglazed in Red Wine with Parsley

Snacks / Smoothies

Raw Cacao Date Truffles with Coconut Flakes & Fresh Raspberries