Share Menu Week of May 6

Spring Minestrone

vegetable broth – onions – celery – carrots –

kidney beans – tomatoes – herbs – garlic

 
Three Leaves Caesar Salad
lettuces – kale – carrots –

 pickled onions – cashew “cheese” –

 house-made dressing – sunflower seeds

  
Quinoa Pinto Pilaf
toasted quinoa – pinto beans – corn –

red onion – bell pepper – cilantro – spices

Meatloaf with Mashed Rood Vegetables

Grass-fed beef – onions – celery – carrots –

eggs – oats -garlic – seasonal vegetables

Veggie Alternative:
Lentil and Mushroom Bolognese with Polenta

French lentils – oyster mushrooms – tomatoes –

 onions – carrots – celery – garlic – polenta

herbs – greens
 
Fig & Balsamic Vinaigrette

dried figs – balsamic – Dijon – olive oil –

 garlic – white wine vinegar

Lemon Coconut Macaroons
almond flour – meyer lemon – coconut –

 maple syrup – honey – coconut oil – vanilla