Share Menu Week of April 23

​

Southwest Corn Chowder

 vegetable broth – roasted corn – potatoes – peppers –

 onion – celery – carrot – coconut milk – garlic

Cumin Toasted Cabbage and Carrot Sautee
cabbage – carrots – red onions – cumin – garlic – maple
 

Spanish Cauliflower “Rice”

cauliflower – onion – garlic – tomato – spices – kale

Southwest Meatloaf with Chipotle Tomato Glaze

Grass-fed beef – onions – carrots – celery – garlic –

 tomato paste – molasses – chipotle – smoked paprika – seasonal vegetables

Veggie Alternative:

Black Bean Stuffed Sweet Potatoes

with roasted vegetables

Cilantro Lime Oil

cilantro – olive oil – almonds – garlic – green onion –

roasted jalapeno – lime

Pecan Sandies

almond flour – pecans – powdered coconut sugar – arrowroot – coconut oil – maple syrup – maple syrup – chocolate