Maple and soy marinated salmon with a buttery Butternut Squash Purée served with a shredded Brussels sprout and barley salad tossed with olives, shaved almonds, pomegranate, and feta, over arugula with a citrus dressing
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Sweet Potato Lasagna
Sweet Potato Lasagna
Thinly sliced baked sweet potatoes layered with a basil ricotta and garlic spinach, served with a chopped kale and faro salad with broccoli, salt roasted golden beets, and pine nuts in a honey mustard dressing