Menu January 17 - 21

Meal 1 ~

Thyme Crusted Pork Loin with Apricot Fennel Chutney

Fresh thyme crusted roasted pork loin or seared sweet potato medallions topped with a sweet and tart fennel and dried apricot chutney, served with a chablis wine and caramelized onion pan sauce

Rosemary & Roasted Garlic Baby Red Potatoes

Bite-sized baby red potatoes roasted with garlic and fresh rosemary, then bathed in cracked black pepper compound butter

Winter Brussel Sprout Salad

Shaved brussel sprouts and fresh kale with both fresh and dried apples, sugared pecans, red onion, crispy bacon (optional), gorgonzola cheese, and a maple dijon vinaigrette

Meal 2 ~

Mediterranean Flatbread Wraps

Homemade garlic flatbread loaded with your choice of marinated chicken, shaved roast pork loin, or roasted vegetables, served with the following:

Oven-Roasted Tomatoes | Marinated Mozzarella

Creamy Za’atar Dressing | Chopped Romaine

Marinated Cucumber & Onion Salad

Spanakorizo

Sautéed long grain rice pilaf packed with chopped fresh spinach, lemon zest, garlic, and lots of salty feta cheese

Pizza

Sausage, Potato, & Rosemary

Paper-thin sliced red potatoes, savory sage sausage (optional), roasted red onions, and fresh rosemary with mozzarella, gruyere, and parmesan cheeses