| Sample Menu | Monday | Tuesday | Wednesday | Thursday |
|---|---|---|---|---|
| Appetizer/Salad Course | Creole Caesar Salad with Fried Okra Croutons, Bibb and Romaine Lettuce, Cherry Tomatoes, Cucumbers, Roasted Red Pepper-Caesar Dressing, Parmesan | Spinach and Strawberry Salad, Sunflower Seeds, Herbed Goat Cheese, Poppy Seed Dressing | ||
| Entree Course | Pan Roated Blackened Salmon, Garlic Butter Sauteed Kale, Steamed Broccoli and Herb-Garlic Couscous | Spicy Grilled Chicken, Roasted Wild Mushrooms with Spiralized Butternut Noodles, Charred Red Onion, Baby Kale, Cilantro, Radish with Roasted Garlic and Tamari Sauce | Pan Seared Halibut, Asparagus and Fennel Risotto, Charred Corn, Sun Dried Tomato Vinaigrette | Grilled Pork Tenderloin, Loaded Sweet Potato Wedges, Shiitake “Bacon”, Avocado, Red Onion, Light Feta Cheese, Horseradish Sauce, Cilantro |
| Reheating Instructions | Consume salad chilled and dress as desired. Re-crisp okra croutons in a 400° oven for 5 minutes. Heat salmon for 15-20 minutes. In the last 10 minutes, add couscous, broccoli and kale covered until heated through. | In a 350° oven, heat chicken for 20 minutes. After five minutes add vegetables uncovered and pull everything out together. | Consume salad chilled and dress as desired. In a 350° oven, heat the risotto for 25 minutes until warmed through. In the last 15 minutes, add the halibut. When heated through, top halibut with vinaigrette. | Heat pork and sweet potato for 20 minutes in the oven at 350° uncovered and top with avocado, feta and horseradish sauce as desired. |
| Sample Veg/Vegan Menu | Monday | Tuesday | Wednesday | Thursday |
|---|---|---|---|---|
| Appetizer/Salad Course | Cashew Chive Dip with Crudite & Rye Bread Chips | Smashed Sesame Cucumber Salad | ||
| Entree Course | Balsamic Roasted Tomato Beyond Sausages with Green Apple Parsnip Puree and Lemon Parmesan Asparagus | Tangy Chili Jackfruit, White Bean Puree, and Brussel Sprouts with Pistachios and Lime | Japanese Seared Tofu “Steaks”, Miso Braised Kale with Multigrain Rice | Walnut Mint Pistou Cauliflower Steaks, Roasted Savoy Cabbage and Creamed Onions |
| Reheating Instructions | Consume crudite chilled. Heat oven to 350°. Bake sausages, puree and asparagus for 15-20 minutes. | Heat oven to 350°. Reheat jackfruit, puree, and brussels for 15-20 minutes. | Consume Salad chilled. Heat oven to 350°. Reheat tofu, kale and rice in oven for 15-20 minutes. | Heat oven to 350°. Reheat cauliflower, cabbage and onions for 15-20 minutes. |