Category: Weekly Menu

Monday Roasted vegetable casserole red pepper, eggplant, zucchini and chard layered together and slow roasted until tender Chickpea, tomato and chard stew diced tomatoes, chickpeas and chard stewed together and finished with a sprinkle of feta cheese Mixed greens Tuesday Roast chicken mole poblano Rocky Jr. whole chicken marinated in mole poblano and roasted Mexican … Continue reading May 21 to 24

Monday Greek roasted vegetables eggplant, zucchini, carrots, and vine ripe tomatoes roasted with fresh oregano and thyme and finished with a drizzle of olive oil and crumbled feta cheese Herbed cous cous White bean and arugula salad tender white beans tossed with vine ripe tomatoes, olive oil, champagne vinegar, and peppery baby arugula Sautéed baby … Continue reading May 7 to 10

Monday Quinoa salad fluffy quinoa steamed in house made vegetable stock tossed with feta cheese, blanched asparagus, baby spinach, spring onions, and green peas Oven roasted tomatoes halved vine-ripe tomatoes with garlic, oregano, salt, pepper and olive oil Tempura fried blue lake beans with romesco dipping sauce Roasted sweet potatoes curry powder, honey and cardamom … Continue reading April 30 – May 4