Weekly menu for January 6, 2025
Please order by January 4, at 9am

Lighter Meals
Meatballs and Sauce with Spaghetti
5 meatballs simmered in tomato herb sauce and served with spaghetti.

Roasted chicken chopped salad
Shredded roasted chicken layered with cucumbers, tomatoes, garbanzo beans, hard cooked egg, minced red onion, romaine, with blue cheese dressing.

Creamy Butternut Squash Soup
Butternut squash simmered with onions, celery, fennel, herbs, and apples then pureed until super smooth. Served with green salad.

Regular meals
Chicken with mushrooms
Pan seared chicken breast with sautéed leeks, mushrooms, herbs, and roasted garlic with a splash of white wine. Served with mashers and roasted squash

Stuffed peppers
Ground beef sautéed with onions, celery, carrots, mushrooms, peas, and rice then stuffed into sweet bell peppers and topped with tomato sauce and shredded cheddar cheese and baked to golden brown. Served with zucchini mix.

Pork chops and apples
Center cut pork chop pan seared then finished with sautéed apples with shallots, lemon and herbs and served with roasted potatoes and brussels sprouts.

Whitefish with coconut
Whatever whitefish cod is the freshest (ling cod, snapper, pacific cod, etc.) coated with coconut milk, garlic, ginger, turmeric, and a touch of honey then oven roasted with grape tomatoes, cilantro and a little lime. Served with rice and bok choy mix.

Pesto pasta with roasted peppers
Short pasta simmered in basil pesto, cream, and Parmigiano cheese with roasted peppers. Served with green salad and crusty bread.

Vegan GF Meals
Stuffed peppers
Impossible crumbles sautéed with onions, celery, carrots, mushrooms, peas, and rice then stuffed into sweet bell peppers and topped with tomato sauce and cashew cream and baked to golden brown. Served with zucchini mix.

Tofu with coconut
Firm tofu pan seared then coated with coconut milk, garlic, ginger, turmeric, and a touch of agave then oven roasted with grape tomatoes, cilantro and a little lime. Served with rice and bok choy mix.

Falafel
Ground chickpeas, with garlic, coriander, cumin, parsley, cilantro, and lemon then mixed together, formed into cakes and fried. Served with lemon rice, hummus, cucumbers and tomatoes.

Tofu with apples
Firm tofu pan seared then finished with sautéed apples with shallots, lemon and herbs and served with roasted potatoes and brussels sprouts.