Menu for Tuesday March 17

Cream of Cashew and Broccoli Soup
Silky smooth and filling.
Twisted Tabbouleh Salad
Quinoa, cucumbers, tomato, napa cabbage, local eggs, parsley and mint in a refreshing lemon vinaigrette.  

Pasta with Artichoke Hearts and Cranberries
Quinoa and rice pasta with organic spinach and goat cheese. Chicken or vegetarian option.
Mushroom and Chickpea Ratatouille
A French provincial dish with roasted eggplant and zucchini in tomato sauce over brown rice.

Lemongrass Bahn Mi Salad
Chicken or tofu marinated in a lemongrass, lime and ginger sauce with carrots, cucumber, basil, cilantro and romaine lettuce.

Dessert: Chocolate Chickpea Brownies

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