Tuesday 7/24/18
Mexican Pork & Corn Hash: folded egg, chipotle salsa roja (P, NS)
Chopped Caprese Salad & Farm Greens: fresh mozzarella, yellow pear & red grape tomatoes, basil, farm greens, braised chicken thigh (D)
Pesto Crusted Pacific Cod: wild mushroom-shallot quinoa, market vegetables (F, M)

Wednesday 7/25/18
Greek Omelet: spinach, sun-dried tomato, feta, red onion, tahini sauce (D, Nut)
Grilled Summer Chicken Sandwich: brie, fig butter, farm greens (D, G) [remove bacon aioli on all please]
Moroccan Spiced Flank Steak: chermoula, saffron couscous, caramelized cauliflower, chickpeas (B)

Thursday 7/26/18
Blackberry Pancakes: maple syrup, turkey bacon [BOOST/Paleo are scramble w/ real bacon]
Jambalaya (P, SF)
Red Palm Oil Chicken: chakalaka, steamed corn bread (NS, D)

Friday 7/27/18
Summer Bacon Frittata: zucchini, charred tomato-navel orange relish (P) [BOOST=Paleo]
Peppered Beef & Turkey Burger: swiss cheese, oven roasted peppers, raw vegetables (B, D)
Grilled Pork Chop: blackberry-onion sauce, summer vegetable pilaf, roasted parsnips & leeks (P) [swap sauce on these (it was raspberry rhubarb); I built 1200 already (Paleo too)]
Saturday 7/28/18
Sundried Tomato, Canadian Bacon & Fontina Scramble (P,D)
Vegetable Baked Penne (D)
Beef & Portobello Meatloaf: mushrooms au gratin, farm vegetables (B, D, M) [change name from Braised Meatloaf to Beef & Portobello Meatloaf]

Sunday 7/29/18
Blueberry Baked Oatmeal (D) [BOOST/Paleo=scramble w/ side fresh blueberries]
Lemongrass Pork: brown basmati, roasted carrots (C, P)
Roast Chicken Quarter: smashed redskin potatoes, roasted pearl onions, grandma’s red peppers & summer squash (O, BP)

Monday 7/30/18
Summer Scramble: oven-dried cherry tomato, basil, zucchini, feta (D)
Grilled Strawberry Glazed Chicken Breast: dill pickle potato salad, zucchini
Greek Meatballs: sun-dried tomato, olive, feta, orzo salad (B, D)

–Vegetarian
Tuesday 7/24/18
Mexican Potato & Corn Hash: folded egg, chipotle salsa roja (NS)
Chopped Caprese Salad & Farm Greens: fresh mozzarella, yellow pear & red grape tomatoes, basil, farm greens, (D)
Pesto Crusted Collard Roll: wild mushroom-shallot quinoa, market vegetables (M)

Wednesday 7/25/18
Greek Omelet: spinach, sun-dried tomato, feta, red onion, tahini sauce (D, Nut)
Grilled Summer Vegetable Sandwich: brie, fig butter, farm greens (D)
Moroccan Spiced Eggplant: chermoula, saffron couscous, caramelized cauliflower, chickpeas

Thursday 7/26/18
Blackberry Pancakes: maple syrup
Vegetarian Jambalaya
Red Palm Oil Tempeh: chakalaka, steamed corn bread (NS, D, Soy)

Friday 7/27/18
Summer Squash Frittata: zucchini, charred tomato-navel orange relish
Peppered Tofu & Chickpea Burger: swiss cheese, oven roasted peppers, raw vegetables (Soy, D)
Grilled Field Roast: blackberry-onion sauce, summer vegetable pilaf, roasted parsnips & leeks (M)
Saturday 7/28/18
Sundried Tomato, Snap Pea & Fontina Scramble (D)
Vegetable Baked Penne (D)
Portobello “Meatloaf”: mushrooms au gratin, farm vegetables (D, M)

Sunday 7/29/18
Blueberry Baked Oatmeal (D)
Lemongrass Tofu: brown basmati, roasted carrots (C, Soy)
Roast Portobello: smashed redskin potatoes, roasted pearl onions, grandma’s red peppers & summer squash (O, BP)

Monday 7/30/18
Summer Scramble: oven-dried cherry tomato, basil, zucchini, feta (D)
Grilled Strawberry Glazed Tempeh: dill pickle potato salad, zucchini
Greek “Meatballs”: sun-dried tomato, olive, feta, orzo salad (D)

–Paleo
Tuesday 7/24/18
Mexican Pork & Rutabaga Hash: folded egg, chipotle salsa roja
Chopped Caprese Salad & Farm Greens: yellow pear & red grape tomatoes, basil, farm greens, braised chicken thigh
Pesto Crusted Pacific Cod: wild mushroom-shallot parsnips, market vegetables

Wednesday 7/25/18
Greek Omelet: spinach, sun-dried tomato, red onion, tahini sauce
Grilled Summer Chicken Salad Bowl: radicchio, carrots, fig butter, farm greens
Moroccan Spiced Flank Steak: chermoula, saffron parsnips, caramelized cauliflower, chickpeas

Thursday 7/26/18
Garden Vegetable Scramble: bacon
Paleo Jambalaya
Red Palm Oil Chicken: chakalaka, roasted taro root

Friday 7/27/18
Summer Bacon Frittata: zucchini, charred tomato-navel orange relish
Peppered Beef & Turkey Burger: leaf lettuce wrap, oven roasted peppers, raw vegetables
Grilled Pork Chop: blackberry-onion sauce, summer vegetable “pilaf”, roasted parsnips & leeks
Saturday 7/28/18
Sundried Tomato, Canadian Bacon & Fontina Scramble
Paleo Vegetable Baked “Penne”
Beef & Portobello Meatloaf: mushrooms au gratin, farm vegetables

Sunday 7/29/18
Paleo Protein Scramble: fresh blueberries
Lemongrass Pork: paleo “rice”, roasted carrots
Roast Chicken Quarter: yams, roasted pearl onions, grandma’s red peppers & summer squash

Monday 7/30/18
Summer Scramble: oven-dried cherry tomato, basil, zucchini
Grilled Strawberry Glazed Chicken Breast: roasted root vegetables, zucchini
Greek Meatballs: sun-dried tomato, olive, parsnip salad