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
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Baked Cod and Roasted Tomatoes
Baked Cod and Roasted Tomatoes
Flaky cod baked in a rosemary parmesan crust and served over roasted white beans and cherry tomatoes with a side of farro, and an arugula salad of cucumber, sectioned orange, pine nuts, and citrus vinaigrette
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Maple and Soy Marinated Salmon
Maple and Soy Marinated Salmon
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