Weekly menu for March 10, 2025
Please order by March 8, at 9am

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

Roasted Chicken salad
Roasted chicken shredded then layered with shaved carrots, fennel, celery, romaine, with balsamic dressing.

Mushroom barley soup
Mushrooms sautéed with onions, fennel, herbs, and barley and simmered in vegetable broth until nice and tender. Served with green salad.

Regular meals
Turkey chili
Hearty chili made with ground turkey, onions, celery, peppers, corn, white beans, tomatoes, chili seasonings, and served with cornbread and slaw.

Greek Chicken
Pan seared chicken breast with artichokes, roasted peppers, fresh herbs, lemon, feta, and roasted garlic. Served with herbed couscous and zucchini mix.

Pasta with chicken sausage, broccoli, and ricotta
Short pasta tossed in a sauce of sautéed chicken sausage, onions, garlic, broccoli, a few tomatoes, and ricotta cheese. Served with green salad and crusty bread.

Coconut whitefish
White fish marinated in coconut, ginger, garlic, lime, and turmeric then oven roasted with grape tomatoes, and lime. Served with rice and bok choy.

Porchetta Pork Loin
Pork loin stuffed with rosemary, garlic, crushed fennel seeds, then rolled and oven roasted. Served sliced thin with roasted potatoes and asparagus.

Vegan GF Meals
Coconut Tofu
Firm tofu marinated in coconut, ginger, garlic, lime, and turmeric then pan seared with grape tomatoes, and lime. Served with rice and bok choy.

Greek style stuffed zucchini
Zucchini boats seasoned then stuffed and oven roasted with artichokes, roasted peppers, fresh herbs, lemon, and roasted garlic. Served with white bean salad.

Za’atar roasted Tofu with chickpeas
Firm tofu marinated with lemon juice, evoo, za’atar, herbs, and garlic then oven roasted with chickpeas, grape tomatoes, and finished with tamari, agave, and tahini sauce. Served with asparagus, and wilted greens.

Hearty Veggie chili
Onions, celery, tomatoes, white beans, chili seasonings, and corn, all simmered together and served with vegan corn bread and creamy vegan slaw.