Next Week’s Menu (3/26/18)


Black Bean with Cilantro Cream Soup
Spinach Green Apple Celery Chicken Salad
Turkey Kale Cheddar Honey Mustard Pretzel
Asparagus Smoked Salmon Frittata
Chicken Empanadas


Farro Edamame Dill Salmon
Soba Noodles with Pork Cilantro Pea Pods
Italian Sausage Stuffed Zucchini with Peppers
Braised Beef with Shiitake and Parsnip
Shrimp Curry with Basmati


Chicken in Riesling
Black Forest Ham Strata


Pineapple Pomegranate Shake
Argentine Alfajor
Goat Cheese and Tomato Tapa
Figs with Greek Yogurt
Baked Apples with Caramel and Walnuts

In this menu:

Detoxifiers: Celery, Lemon, Lime, Onion, Chives, Fennel, Cilantro
Antioxidants: Pomegranate, EVOO, Carrot, Black Beans, Spinach, Kale
Anti Inflammatory: Black Peppercorn, Thyme, Rosemary, Salmon, Cinnamon, Shiitake
Digestive Aid: Ginger, Yogurt, Turmeric, Asparagus