Monday, February 24, 2014

Delivery lunch menu week of March 3rd

Monday, March 3rd
Salad
Mixed greens with oranges, jicama, avocado, spiced pepitas, chili-citrus vinaigrette
Entree
Latin rubbed skirt steak fajitas with onions and peppers
Served with flour and corn tortillas, tortilla chips, roasted tomato salsa, guacamole, sour cream
Delicious Sides
Mexican red rice
Refried beans
Vegetarian option: Poblano, mushroom, scallion and jack cheese enchiladas with corn tortillas with salsa verde
Dessert
Raspberry almond torte   

Tuesday, March 4th
Salad
Baby spinach salad with persian cucumbers, garbanzo beans, sumac spiced croutons, feta, radish, lemon vinaigrette
Entree
Spiced grilled lamb with raita
Delicious Sides
Harissa and raisin couscous with mint and almonds
Sautéed rainbow chard with preserved lemon
Vegetarian option:  Vegetable stew in a spiced tomato broth with poached eggs
Dessert  
Chocolate Cremeux with cinnamon whipped cream  


Wednesday, March 5th
Salad
Mixed green salad with croutons, shaved parmesan, pickled red onions, hard cooked egg, shaved radish, red wine vinaigrette
Entrée
Niman burgers
Vegetarian option -Garden burgers
With rolls, sliced cheese, tomato, onions, lettuce, pickles, ketchup, mustard, mayonnaise
Salad
Cranberry bean salad with artichokes, celery, fennel, arugula, lemon vinaigrette
Soup
Minestrone
Dessert,
Tea cookies
Thursday, March 6th
Salad
Arugula salad with beets, hard cooked egg,  goat cheese, fingerling potatoes, mustard vinaigrette
Entree
Sautéed chicken with lemon parsley sauce
Delicious Sides (choose one)
Saffron fregola with peas, spring onions and parmesan
Roasted baby carrots ( buy pre peel carrots with tops) with dill
Vegetarian option: Spinach crepes
Dessert
Meyer lemon tart with strawberry compote

Friday, March 7th
Salad
Mixed greens with shaved radish, carrots, cucumbers, blue cheese and  red wine vinaigrette
Entree
Better than mom’s meatloaf with gravy
Delicious Sides
Mashed potatoes
Blue lake beans with mushrooms and shallots
Vegetarian option: Swiss chard rolls with barley, goat cheese, currants, pine nuts and  vegetable nage
Dessert
Carrot cupcakes with cream cheese frosting










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