LAURINE’s LUNCH: for the week July 30th, 2012
July 30th
Salad
Baby spinach salad with pickled carrots,
cucumber, avocado, fried shallots, ginger-orange dressing
Entree
Grilled Korean
short ribs
Sauteed
ginger chicken
Delicious Sides ( choose one)
Kim chi,
pickled shiitake mushrooms and pickled turnips
Sesame
spinach
Jasmine
rice with scallions
Vegetarian
option -Braised spicy miso tofu
with daikon radish and shiitake mushrooms
Dessert
Mango upside-down
cake
Extras
Miso soup with spinach and tofu
July 31st
Salad
Romaine
salad with chili lime dressing, spiced pepitas, panela cheese, cherry tomatoes,
tortilla strips and avocado
Entree
Grilled achiote
chicken with corn salsa
Delicious
Sides (choose one)
Mango and
jicama salad with cilantro and lime
Mexican rice
with carrots and peas
Vegetarian
option: Corn, pablano and jack cheese empanadas
Desserts
Blackberry,
peach oat bars
August 1st
Salad
Arugula
salad with shaved radish, avocado, pickled red onions, feta and pita croutons,
red wine sumac vinaigrette
Entree
Make your
own pita pocket:
Harissa
lamb patties
Grilled
lemon oregano chicken
Hummus
Taziki
Pita
pockets
Chopped
tomato, sliced lettuce, diced onions
Delicious
Sides (choose one)
Tabbouleh
with tomato, cucumber, parsley and lemon
Grilled
vegetable platter with red charmoula
Dessert
Poached
apricots with yogurt and pistachios
August 2nd
Salad
Mixed
greens with raspberries, almonds, goat cheese and white balsamic vinaigrette
Entree (choose
one)
Bbq ribs
Bbq
chicken
Delicious
Sides (choose one)
Grilled
corn salad with zucchini, red onions and basil
Roasted
potato salad with whole grain mustard vinaigrette
Buttermilk
biscuits with sweet butter
Vegetarian
option - Stuffed tomatoes with couscous and summer vegetables
Dessert
Peach
blueberry crisp
August 3rd
Salad
Mixed
greens with cucumber, sesame seeds, and carrot ribbons and ginger yogurt
dressing
Entree
Red curry
grilled flank steak with peanut sauce on sautéed spinach
Delicious
Sides (choose one)
Lemongrass
corn with green onions
Rice stick
noodle and vegetable salad with toasted peanuts, cilantro and lime
Veg option
Shitake, pickled carrot spring roll with soy dipping sauce
Dessert
Gingersnap
cookies
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