Tuesday 5/1/18

Green Eggs & Ham (Nut, D, P)

Chicken, Sundried Tomato & Pine Nut Salad: roasted cauliflower, peas, shallots, Basil-Lemon-Balsamic Dressing (Nut)

Southwest Spice Rubbed Salmon: jicama salsa, Spanish rice, poblano chayote squash (F, NS)

Wednesday 5/2/18

Polish Kielbasa Breakfast Sandwich: English muffin, baked egg white, sharp cheddar (P, D)

Roasted Rock Shrimp w/ Chorizo & White Beans (SF, BP, P)

Tarragon & Shallot Grilled Beef Chef’s Steak: mashed roasted yams, grilled spring vegetables (B)

Thursday 5/3/18

Chili-Cheddar Baked “Omelet”: roasted tomato salsa, turkey bacon (D, NS)

Pasta Primavera (BP, D)

Pernil: roast pork, funche, simmered greens, papaya-red onion salad (P, D, BP)

Friday 5/4/18

Breakfast Pizza: turkey “pepperoni”, marinara, mozzarella (D)

Chicken Fajita Bowl: black beans, achiote rice, pico de gallo, onion, pepper (BP, C)

Coq Au Vin: fingerling potato, haricot verts

Saturday 5/5/18

Denver Omelet: ham, pepper, onion, cheddar (BP, D)

Thai Chicken Burger: sweet chili carrot relish, whole wheat bun, sweet potato salad (C)

Beef Albondigas: tomato sauce, rice, carrots & peas (B)

Sunday 5/6/18

Strawberry French Toast: strawberry-basil compote, balsamic maple syrup (D)

Chili Lime Chicken Quesadilla: jack cheese, roasted vegetables, mango-jicama salsa (D, C)

Chicken Picatta: lemon-caper sauce, penne, broccoli & summer squash

Monday 5/7/18

Quiche Florentine Ham Cups (P, D)

Burmese Pork Curry: tamarind, lemongrass rice, bok choy, green beans, thai vegetable stir fry (P, BP, NS, Soy)

American Turkey Meatloaf: roasted garlic mashed potato, chef’s vegetable [note: no peas or carrots] (Soy, D, BP)

 

PALEO

Tuesday 5/1/18

Green Eggs & Ham

Chicken, Sundried Tomato & Pine Nut Salad: roasted cauliflower, peas, shallots, Basil-Lemon-Balsamic Dressing

Southwest Spice Rubbed Salmon: jicama salsa, Spanish “rice”, poblano chayote squash

Wednesday 5/2/18

Polish Kielbasa Breakfast Sandwich: baked egg white, kielbasa, roasted breakfast sweet potato

Roasted Rock Shrimp w/ Chorizo & Cauliflower

Tarragon & Shallot Grilled Beef Chef’s Steak: mashed roasted yams, grilled spring vegetables

Thursday 5/3/18

Chili-Turkey Bacon Scramble

“Pasta” Primavera

Pernil: roast pork, almond funche, simmered greens, papaya-red onion salad

Friday 5/4/18

Breakfast Pizza: egg, turkey “pepperoni”, marinara

Chicken Fajita Bowl: portobellos, achiote paleo “rice”, pico de gallo, onion, pepper

Coq Au Vin: roasted root vegetables, haricot verts

Saturday 5/5/18

Denver Omelet: ham, pepper, onion

Thai Chicken Burger: sweet chili carrot relish, sweet potato salad

Beef Albondigas: tomato sauce, Paleo “rice”, carrots & peas

Sunday 5/6/18

Spring Scramble: roasted spring vegetables, pancetta, fresh berries

Chili Lime Chicken “Quesadilla”: roasted vegetables, mango-jicama salsa

Chicken Picatta: lemon-caper sauce, vegetable noodles, broccoli & summer squash

Monday 5/7/18

Quiche Florentine Ham Cups

Burmese Pork Curry: tamarind, bok choy, green beans, thai vegetable stir fry

American Turkey Meatloaf: roasted garlic taro, chef’s vegetable

 

VEGETARIAN

Tuesday 5/1/18

Green Eggs & Breakfast Potatoes (D, Nut)

Chard, Sundried Tomato & Pine Nut Salad: roasted cauliflower, peas, shallots, Basil-Lemon-Balsamic Dressing (Nut)

Southwest Spice Rubbed Tofu: jicama salsa, Spanish rice, poblano chayote squash (NS)

Wednesday 5/2/18

Vegetarian Sausage Breakfast Sandwich: English muffin, baked egg white, sharp cheddar (D)

Roasted Vegetables w/ Vegetarian Chorizo & White Beans (BP, Soy)

Tarragon & Shallot Grilled Portobello: mashed roasted yams, grilled spring vegetables (M)

Thursday 5/3/18

Chili-Cheddar Baked “Omelet”: roasted tomato salsa (D, NS)

Pasta Primavera (BP, D)

Pernil: roasted jackfruit, funche, simmered greens, papaya-red onion salad (D, BP)

Friday 5/4/18

Breakfast Pizza: egg, marinara, mozzarella, flatza (D)

Vegetable Fajita Bowl: black beans, achiote rice, pico de gallo, onion, pepper (BP, C)

Vegetables & Tempeh Au Vin: fingerling potato, haricot verts

Saturday 5/5/18

Denver Omelet: pepper, onion, cheddar (BP, D)

Thai Tofu Burger: sweet chili carrot relish, whole wheat bun, sweet potato salad (C)

Meatless Albondigas: tomato sauce, rice, carrots & peas

Sunday 5/6/18

Strawberry French Toast: strawberry-basil compote, balsamic maple syrup (D)

Chili Lime Vegetable Quesadilla: jack cheese, roasted vegetables, mango-jicama salsa (D, C)

Tofu Picatta: lemon-caper sauce, penne, broccoli & summer squash (Soy)

Monday 5/7/18

Quiche Florentine Cups (D)

Burmese Tofu Curry: tamarind, lemongrass rice, bok choy, green beans, thai vegetable stir fry (BP, NS, Soy)

American “Meatloaf”: roasted garlic mashed potato, chef’s vegetable (Soy, D, BP)