Next Week’s Menu (4/23/18)


Broccoli Cheddar Soup
Beet Salad with Goat Cheese Orange and Arugula
Turkey Basil Cranberry Baguette
Poached Egg Smoked Salmon
Chicken Cacciatore


Kale Ravioli with Cherry Tomato Ragu
Serrano Chicken with Chayote Squash
Turkey Mushroom Asiago Burger
Pork Loin with Apples and Fennel
Wild Salmon with Asparagus Carrots and Lemon


Stuffed Tomatoes Florentine
Maple Baked Ham with Sweet Potatoes and Brussels Sprouts


Poached Pears
Strawberries with Malbec Syrup
Asparagus and Prosciutto
Goat Cheese with Roasted Grapes
Argentine Alfajor

In this menu:

Detoxifiers: Celery, Garlic, Lemon, Onion, Cilantro
Antioxidants: Dark Chocolate, Apple, EVOO, Carrot, Sweet Potato, Kale
Anti Inflammatory: Rosemary, Thyme, Shiitake, Salmon, Kale, Beets, Broccoli
Digestive Aid: Turmeric, Honey, Ginger, Asparagus, Fennel