Share Menu Week of March 18​

Chickpea & Lentil Soup

vegetable broth – lentils – chickpeas – onions –

celery – carrots – garlic – spices – lemon

Spicy Beet Leek and Walnut Salad

roasted beets – leeks – parsley –

arugula – herbed vinaigrette –

toasted walnuts

Citrusy Millet Salad with Roasted

Fennel and Kalamata Olives

toasted millet – tangerines – fennel – red onion –

olives – red wine vinaigrette – kale

Beef Kofta with Herb Sauce

grass fed beef – onions – herbs – garlic –

herb sauce – seasonal vegetables

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Portobello Mushrooms stuffed with

Tempeh, Rice & Spinach

Yogurt Tahini Dip

cashew coconut yogurt – tahini – garlic –
lemon – olive oil – parsley – spices

Sesame Almond Cookies

almond flour – coconut oil – maple – sesame seeds –

lemon – vanilla