Menu October 11 - 15, 2021

Meal One ~

Brie, Fig Jam, & Prosciutto Galette

Whole-wheat all-butter pastry crust filled with thick slices of brie cheese, dollops of fig jam, and prosciutto (can omit or sub caramelized onions), topped with peppery fresh arugula

Spring Green & Herb Salad

A simple mix of spring greens and herbs topped with pickled onions, homemade breadcrumbs, and a white wine vinaigrette

Gnocchi, Kale, & Goat Cheese Gratin

Plump gnocchi and sautéed kale in a creamy white sauce, topped with tangy goat cheese and panko breadcrumbs

Meal Two ~

Caprese Chicken or Portobello & Focaccia Burgers

Herb and parmesan seasoned chicken burgers or marinated portobellos topped with fresh mozzarella, thick sliced tomatoes, and fresh spinach on a homemade focaccia bun with basil aioli (some assembly required)

Orzo & Wild Rice Pilaf

Roasted red peppers and sweet green peas with orzo pasta and Minnesota wild rice

Lemon Parmesan Green Beans

Fresh green beans roasted with lemon zest, garlic, and parmesan cheese

Pizza

Marinara Marguerita

Fresh mozzarella, fresh basil, sliced tomato, and marinara sauce with a garlic bread crust