Tuesday 6/26/18

Breakfast Sandwich: egg disc, Canadian bacon, pea pesto, white cheddar (D, P)

Local Baby Head Lettuces Salad: rainbow carrots, snap peas, radishes, hazelnuts, manchego cheese, grilled chicken breast, maple-mustard dressing (D, Nut)

Pineapple-Chipotle Opah: grilled mahi-mahi, green papaya salsa, ancient grains, grilled cauliflower (F)

Wednesday 6/27/18

Summer Peach Omelet (D)

Sticky Chicken: sweet corn, Thai vegetables (C, NS, Soy)

Halloumi Lasagna: lasagna noodle, Halloumi cheese, grilled peppers, meat sauce (B, D, Nut)

Thursday 6/28/18

Grainless “Granola” & summer fruit yogurt (D, Nut)

Summer Pork BBQ Bowl: blackstrap molasses bbq pork, grilled corn polenta, warm blueberry slaw, okra-lima bean “succotash” (P)

Lemon Rosemary Chicken: roasted garlic jus, chef’s vegetable, sweet potato-celery root “boulanger” (BP)

Friday 6/29/18

Lyonnaise Frittata: caramelized onion, brie, peperonata (D, Nut, BP)

Mediterranean Grilled Chicken: tabbouleh, baba ghanoush, cucumber salad (Nut, D)

Surf & Turf: red wine sauce, mashed Yukon gold potatoes, market vegetable (B, SF)

Saturday 6/30/18

Southwest Scramble: chorizo, bell pepper, queso fresco (P, D, BP)

Summer Vegetable Risotto: carrots, summer squash, bell pepper, basil, parmesan (D)

Tinalog Turkey Stew: ginger braised turkey, mango, green papaya, jackfruit, brown rice (C)

Sunday 7/1/18

Breakfast Enchiladas: green chorizo, egg, queso fresco, papas Mexicana (D, Nut, C)

Spiced Beef Cheeks: roasted parsnips, summer greens (B)

Summer Grilled Chicken: quinoa salad, stone fruit salsa, almonds (Nut, C)

Monday 7/2/18

Cascade Natural Beef Hash: redskin potatoes, onions, scrambled eggs (B)

Spanish Chicken Skewers: mojo picon, saffron rice, cauliflower (Nut)

Balsamic Blueberry Pork Tenderloin: grilled carrots, orange-almond couscous (P, Nut)

 

PALEO

 

Tuesday 6/26/18

Breakfast “Sandwich”: egg disc, Canadian bacon, pea pesto, white cheddar

Local Baby Head Lettuces Salad: rainbow carrots, snap peas, radishes, hazelnuts, grilled chicken breast, maple-mustard dressing

Pineapple-Chipotle Opah: green papaya salsa, grilled cauliflower

Wednesday 6/27/18

Summer Peach Omelet

Sticky Chicken: Thai vegetables

Cashew & Vegetable “Lasagna”: cashew “béchamel”, grilled peppers, red meat sauce

Thursday 6/28/18

Grainless “Granola” & summer fruit, almond yoghurt

Summer Pork BBQ Bowl: blackstrap molasses bbq pork, warm blueberry slaw, okra “succotash”

Lemon Rosemary Chicken: roasted garlic jus, chef’s vegetable, sweet potato-celery root “boulanger”

Friday 6/29/18

Lyonnaise Fritatta: caramelized onion, peperonata

Mediterranean Grilled Chicken: baba ghanoush, cucumber salad

Surf & Turf: red wine sauce, mashed root vegetables, market vegetable

Saturday 6/30/18

Southwest Scramble: chorizo, bell pepper

Summer Vegetable “Risotto”: carrots, summer squash, bell pepper, basil, almonds

Tinalog Turkey Stew: ginger braised turkey, mango, green papaya, jackfruit, paleo “rice”

Sunday 7/1/18

Breakfast “Enchilada” Bowl: green chorizo, egg, spinach, grilled vegetables

Spiced Beef Cheeks: roasted parsnips, summer greens

Summer Grilled Chicken: grilled cauliflower salad, stone fruit salsa, almonds

Monday 7/2/18

Cascade Natural Beef Hash: root vegetables, onions, scrambled eggs

Spanish Chicken Skewers: mojo picon, saffron paleo “rice”, cauliflower

Balsamic Blueberry Pork Tenderloin: grilled carrots, orange-almond parsnip “couscous”

 

VEGETARIAN

 

Tuesday 6/26/18

Breakfast Sandwich: egg disc, pea pesto, white cheddar (D)

Local Baby Head Lettuces Salad: rainbow carrots, snap peas, radishes, hazelnuts, manchego cheese, maple-mustard dressing (D, Nut)

Pineapple-Chipotle Tofu: green papaya salsa, ancient grains, grilled cauliflower (Soy)

Wednesday 6/27/18

Summer Peach Omelet (D)

Sticky Seitan: sweet corn, Thai vegetables (Soy, C, No Spicy)

Halloumi Lasagna: lasagna noodle, Halloumi cheese, grilled peppers, red sauce (G, D, Nut)

Thursday 6/28/18

Grainless “Granola” & summer fruit yogurt (D, Nut)

Summer Portobello BBQ Bowl: blackstrap molasses bbq portobello, grilled corn polenta, warm blueberry slaw, okra-lima bean “succotash” (M)

Lemon Rosemary Eggplant: roasted garlic jus, chef’s vegetable, sweet potato-celery root “boulanger” (BP)

Friday 6/29/18

Lyonnaise Frittata: caramelized onion, brie, peperonata (D, Nut, BP)

Mediterranean Grilled Vegetables: tabbouleh, baba ghanoush, cucumber salad (Nut, D)

“Surf & Turf”: king mushrooms, tofu “scallop”, red wine sauce, mashed Yukon gold potatoes, market vegetable (M, Soy)

Saturday 6/30/18

Southwest Scramble: vegetable chorizo, bell pepper, queso fresco (D, BP)

Summer Vegetable Risotto: carrots, summer squash, bell pepper, basil, parmesan (D) 

Tinalog Vegetable Stew: ginger braised abura-age, mango, green papaya, jackfruit, brown rice (C, Soy)

Sunday 7/1/18

Breakfast Enchiladas: green chorizo, egg, queso fresco, papas Mexicana (D, Nut, C)

Spiced Tempeh Stew: roasted parsnips, summer greens (Soy)

Summer Mixed Vegetable Grill: quinoa salad, stone fruit salsa, almonds (Nut, C, M)

Monday 7/2/18

Vegetarian Hash: redskin potatoes, onions, scrambled eggs (M)

Spanish Vegetable Skewers: mojo picon, saffron rice, cauliflower (Nut)

Balsamic Blueberry Grilled Tempeh: grilled carrots, orange-almond couscous (Soy, Nut)