Sample Weekly Menu:
Fish and Seafood:
Phyllo Wrapped Wild Salmon with Tartar Sauce and Steamed Asparagus
Pan Roasted Halibut with Pea and Mint Salad
Hoisin Glazed Wild Salmon with Wild Rice Cake and Sauteed Bok Choy
Seared B.C. Scallops with Bacon Vinaigrette, Sushi Rice Cake and Steamed Chard
West Coast Seafood Bouillabaisse
Meats:
Korean Beef Flank Steak with Sesame Spinach and Mixed Grain Pilaf
Braised Pork Tenderloin with Capers, Garlic, Olives, Prunes and Oregano served over Rice
Indian Beef Curry with Lentil Dahl and Spinach Paneer
Bison Burgers stuffed with Roquefort, and served with Oven Yam Fries and Chipotle Mayo
Moroccan Meatballs with Chick Peas, Whole Wheat Couscous and a Spiced Tomato Sauce
Poultry:
Grilled Cilantro Chicken with Pad Thai
Chicken Mole with Black Bean corn Salad
Tuscan Lemon Rosemary Chicken with Warm Potato Salad and Wilted Arugula
Turkey Burgers with Roasted Garlic, Fresh Basil, Caramelized Onions and Mixed Greens Salad
Oven Roasted Balsamic Chicken with Mediterranean Quinoa and Steamed Green Beans
Vegetarian/Light:
Good Health Salad with Beans, Kale, Romaine, Spelt Berries, Avocado, Feta and Tomatoes
Tofu Parmesan with Tomato Basil Sauce, Ratatouille and Whole Wheat Fusilli
Sample Weekly Menu:
