March 6 - 9

Meal 1 ~

Pork Chili Verde with Rice & Beans

Melt-in-your-mouth pork roast slow-simmered with tomatillos, green chilis, onions, and spices, served with warm homemade flour tortillas, toasted garlic and onion rice, and seasoned pinto beans (substitute mushroom for vegetarian)

Mexican Street Corn Dip

A spin on esquites as a hot, creamy, cheesy dip loaded with sweet corn, chili spiced aioli, cilantro, white cheddar cheese, and queso fresco, served with corn tortilla chips

Meal 2 ~

Spinach, Artichoke, & Italian Sausage Lasagne

Lasagne noodles layered with fresh spinach, marinated artichokes, roasted red peppers, seasoned ricotta, sweet Italian sausage and creamy béchamel, topped with fresh mozzarella and basil (can be made vegetarian)

Lemon & Parmesan Roasted Broccolini

Tender crisp broccolini roasted with garlic oil, lemon zest, and grated parmesan cheese

Spring Green Salad

A simple salad of mixed spring greens topped with homemade toasted breadcrumbs, grated parmesan cheese, and a light garlic and white wine vinaigrette

Pizza ~

Fig, Walnut, & Gorgonzola

Dried figs, toasted walnuts, gorgonzola and mozzarella cheeses, and a drizzle of local honey, finished after baking with fresh mixed baby greens