Weekly Menu

June 8th Menu

Entrees

Thai Lettuce Wraps – lean ground turkey cooked in thai spices with umami rice blend and thai curry peanut sauce, shredded carrots, green onions and served with crisp lettuce cups

Short Ribs – Slow braised grass fed beef served with roasted garlic mashed potatoes and grilled asparagus

Greek Hasselback Chicken – organic chicken breast stuffed and baked with bell peppers, zucchini and spinach served with roasted cauliflower – low carb high protein

Mediterranean Cod – wild sustainable cod with artichoke hearts, sun dried tomatoes & capers served on a bed of braised cannellini beans with kale

Nourishing Taco Bowl – organic Ground Turkey, black beans, cilantro lime quinoa, pico de galo, cabbage slaw and a creamy dairy free lime dressing

Breakfast

Strawberry Parfait – local organic strawberries layered with homemade gluten free granola and coco june yogurt

Quiche – organic eggs baked in a potato crust (can be made with bacon or spinach)