Week of March 18th
Mains
lemon-thyme chicken breasts
spiced yogurt marinated lamb loin
homestyle turkey meatloaf
grilled hanger steak w/ chimichurri
crispy breaded tofu
poached wild sockeye salmon
pan roasted wild striped bass
grilled salt and pepper shrimp
cumin spiced black bean cakes
seared Pacific sea scallops
One Pot Meals
pork ragu with pappardelle
three bean chili
homestyle chicken soup
beef stew w/ root vegetables
minestrone
roasted mushroom and spinach lasagna
shepherds pie with sweet potatoes
meatballs marinara with penne
italian red lentil soup
kale, linguica, and white bean stew
Sides
spinach with garlic and red chiles
roasted red potatoes
braised collard greens with bacon
roasted butternut squash with herbs de provence
brown rice w/ pine nuts, dates and parsley
spaghetti squash w/chiles and mint
broccoli with lemon garlic butter
smashed yams
curried carrot puree
Cold Salads
orzo salad with grilled vegetables and chick peas
quinoa tabouli
shrimp, cherry tomatoes and scallions with a 3 herb aioli
toasted wheat berries with roasted beets and balsamic vinaigrette
chicken salad w/ whole grain mustard-basil dressing (sub. tofu)
grilled corn and black beans with cumin lime vinaigrette
Snacks and Sweet Treats
strawberry muffins
white bean dip with crudite and pita crisps
pico de gallo and tortilla chips
arborio rice pudding
spiced popcorn
apple-pear crisp with oats and almonds
berry and citrus salad w/ honey-vanilla yogurt
