October 17 - 20

Meal 1 ~

Pork Chili Verde

Chunks of melt-in-your mouth pork roast braised in a savory and comforting stew of tomatillos, fire-roasted poblanos, mild green chilis, and yellow onions, served with Mexican crema

Pinto Beans & Rice with Half & Half Tortillas

A side each of fluffy white rice and seasoned pinto beans to stuff inside a warm, homemade tortilla made with half wheat flour and half masa harina corn flour…soft and chewy with a sweet nuttiness, they’re the best of both worlds!

Meal 2 ~

Pesto Stuffed Manicotti with Vegetable Bolognese

Homemade basil and spinach pesto mixed with ricotta cheese and stuffed into al dente manicotti shells, smothered in a super flavorful bolognese of roasted vegetables and tomatoes, then topped with mozzarella and parmesan cheeses

Big Italian Salad

Crispy romaine lettuce with cherry tomatoes, cucumbers, fresh fennel, red onions, olives, peperoncini, and marinated mozzarella cheese, tossed with a creamy garlic dressing

Spicy, Herby Garlic Bread

Slices of homemade bread slathered with garlic butter and sprinkled with fresh oregano, crushed red pepper flakes, and parmesan cheese, then broiled to crispy, buttery perfection

Pizza ~

Feta, Salami, & Balsamic Red Onion

Marinara topped with hard salami, salty feta cheese, and onions pickled in balsamic vinegar, with mozzarella and parmesan