Dinners

Red wine braised beef and vegetable stew in rosemary mashed potatoes

Garlic and herb roasted chicken with chimichurri sauce, served on a warm quinoa salad

Caramelized onion and apple stuffed pork tenderloin with sautéed greens, roasted turnips, and red lentils

Hearty vegetable stew on rosemary mashed potatoes

Vegetarian

Garlic and herb marinated tofu on a warm quinoa salad

Loaded veggie Buddha bowl

Lunches & Catering

Monday
Beef and vegetable stew

Tuesday
Chimichurri marinated chicken on a spinach and quinoa salad

Wednesday
Loaded veggie Buddha bowl with goats cheese and spiced chickpeas

Thursday
Italian meatballs with marinara sauce, stir fry veg, and rice

Friday
Salmon cakes with spicy mayo, on a mixed green salad

Soup & Sandwich Combo 
Roasted beet soup with a pear, goats cheese and chicken sandwich