Tuesday 5/29/18

Zucchini & Yellow Squash Omelet: basil, brie, roasted red pepper (BP, D)

New Mexico Style Roasted Poblano & Shredded Pork Tamales (P, NS, D, C)

Turkey Bolognese: roasted broccoli & cauliflower

Wednesday 5/30/18

Canadian Bacon & Cheddar Breakfast Sandwich: caramelized onion-pea puree (P, D)

Roasted Vegetable, Hummus & Pita Plate: red pepper-walnut hummus, pomegranate molasses, whole wheat pita (Nut, BP)

French Cassoulet: pork, sausage, vegetable, white bean (P)

Thursday 5/31/18

Asparagus & Fennel Frittata: asiago, cashew “creamed” kale (D, Nut)

Chicken Spiedini: pesto, risi bisi, broccoli & mushrooms (Nut, D, M)

Honey Mustard Braised Beef Short Ribs: roasted fingerling potatoes, green beans (B)

Friday 6/1/18

Corned Beef Hash: folded egg (B, NS)

Cobb Salad: bacon, blue cheese, egg, radish, chicken, sherry-shallot vinaigrette (P, D)

Sole Paupiettes: spinach-pine nut filling, vegetable couscous, chef’s vegetable (Nut, F, BP)

Saturday 6/2/18

Loco Moco: pineapple rice, turkey burger, over easy egg, gravy (B, Soy)

Vegetable Three Bean Chili (D, NS)

Southern Smothered Pork Loin: three onion gravy, mashed red potato, green beans (P)

Sunday 6/3/18

Breakfast Baked Portobello: pine nuts, egg, roasted corn, bacon, white cheddar (D, M, Nut, P)

Spring Pea Risotto: paprika sunflower seed, parmesan (D, Nut)

Gaucho Skirt Steak: chimichurri, Argentine verde rice, charred vegetables (B, BP, C)

Monday 6/4/18

Power Granola: vanilla coconut yogurt (Nut, D)

Dominican Stew: beef flank, pork sausage, chicken, taro, pumpkin, corn (B, P, Soy)

Chicken a la Rachael: chicken breast, gulf shrimp, brandy sauce, quinoa pilaf, snap peas (SF)

PALEO

Tuesday 5/29/18

Zucchini & Yellow Squash Omelet: basil, roasted red pepper

New Mexico Style Roasted Poblano & Shredded Pork Paleo Tamales

Turkey Bolognese: roasted broccoli & cauliflower

Wednesday 5/30/18

Canadian Bacon Breakfast Sandwich: caramelized onion-pea puree

Roasted Vegetable, Hummus & Pita Plate: red pepper-walnut hummus, pomegranate molasses, asparagus, paleo “pita”

French Cassoulet: pork, sausage, vegetable, chestnuts

Thursday 5/31/18

Asparagus & Fennel Frittata: asiago, cashew “creamed” kale

Chicken Spiedini: pesto, paleo risi bisi, broccoli & mushrooms

Honey Mustard Braised Beef Short Ribs: roasted root vegetables, green beans

Friday 6/1/18

Corned Beef Hash: folded egg

Cobb Salad: bacon, egg, radish, chicken, sherry-shallot vinaigrette

Sole Paupiettes: spinach-pine nut filling, paleo “couscous”, chef’s vegetable

Saturday 6/2/18

Loco Moco: pineapple paleo “rice”, turkey burger, over easy egg, gravy

Vegetable Chili

Southern Smothered Pork Loin: three onion gravy, mashed yam, green beans

Sunday 6/3/18

Breakfast Baked Portobello: pine nuts, egg, bacon, chives

Spring Pea “Risotto”: paprika, sunflower seed

Gaucho Skirt Steak: chimichurri, Argentine verde paleo “rice”, charred vegetables

Monday 6/4/18

Seedless Granola: almond milk, seasonal fruit

Dominican Stew: beef flank, pork sausage, chicken, taro, pumpkin

Chicken a la Rachael: chicken breast, gulf shrimp, brandy sauce, paleo pilaf, snap peas

 

VEGETARIAN

Tuesday 5/29/18

Zucchini & Yellow Squash Omelet: basil, brie, roasted red pepper (BP, D)

New Mexico Style Roasted Poblano & Shredded Vegetable Tamales (NS, D, C)

Vegetarian Bolognese: roasted broccoli & cauliflower

Wednesday 5/30/18

Egg & Cheddar Breakfast Sandwich: caramelized onion-pea puree (D)

Roasted Vegetable, Hummus & Pita Plate: red pepper-walnut hummus, pomegranate molasses, whole wheat pita (Nut, BP)

French Vegetarian Cassoulet: vegetable sausage, vegetable, white bean

Thursday 5/31/18

Asparagus & Fennel Frittata: asiago, cashew “creamed” kale (D, Nut)

Vegetables Spiedini: pesto, risi bisi, broccoli & mushrooms (Nut, D, M)

Honey Mustard Braised Tofu: roasted fingerling potatoes, green beans (Soy)

Friday 6/1/18

Vegetarian Hash: folded egg, house-made hot sauce (NS)

Cobb Salad: blue cheese, egg, radish, grilled portobellos, sherry-shallot vinaigrette (M, D)

Zucchini Paupiettes: spinach-pine nut filling, vegetable couscous, chef’s vegetable (Nut, BP)

Monday 6/4/18

Power Granola: vanilla coconut yogurt (Nut, D)

Dominican Stew: seitan, vegetable sausage, taro, pumpkin, corn (Soy)

Tempeh a la Rachael: brandy sauce, quinoa pilaf, snap peas (Soy)