July 18 - 21

Meal 1 ~

Moroccan Beef Tagine

An aromatic, spicy, and slightly sweet stew of slow-braised beef roast with eggplant, onions, sweet potato, sultanas, tomatoes, and honey seasoned with a complex blend of North African spices (can be made vegetarian)

Spiced Roasted Carrots

Whole carrots roasted in butter and homemade ras-el-hanout seasoning

Apricot Almond Couscous

Fluffy golden couscous with dried apricots, toasted sliced almonds, and scallions

Meal 2 ~

Bucatini Chicken & Kale Carbonara

Long, hollow pasta noodles tossed in a decadently creamy sauce made with real Parmagiano Reggiano cheese and salty pancetta sautéed with fresh kale, then topped with marinated chicken (can be made vegetarian)

Tomato Panzanella Salad

Sweet, colorful tomatoes tossed with crunchy romaine, homemade black pepper and garlic croutons, peperoncini, red onion, fresh mozzarella, and fresh basil, served with a zesty red wine vinaigrette

Roasted Garlic Butter & Herb Focaccia

Simple, crispy, homemade focaccia topped with tender herbs, and served with rich roasted garlic butter

Pizza ~

Sausage, Ricotta, & Olive

Sweet Italian sausage (optional) with seasoned ricotta cheese and a mix of three olives, with marinara, mozzarella, and fresh basil