Dinners

Spinach, feta, and sundried tomato stuffed chicken breast on toasted quinoa with roasted asparagus and cherry tomatoes

Asian marinated pork tenderloin on brown lentils, with beets and orange-glazed carrots

Red wine braised beef on brown rice with balsamic roasted radicchio wedges

Vegetarian

Black bean cakes on a beet and arugula salad

Asian marinated tofu on lentils with beets and orange glazed carrot

Herb toasted chickpeas on a quinoa and asparagus salad

Lunches & Catering

Monday
Hearty vegetable soup with a warm chicken, spinach, and feta wrap

Tuesday
Salmon cakes on a beet and arugula salad

Wednesday
Lemon and basil quinoa salad with asparagus, cherry tomatoes, and toasted chickpeas

Thursday
Sweet and sour pineapple chicken

Friday
Sesame beef on a rainbow slaw with cilantro aioli