This Monday’s Menu

Leek Pea Medley over Rye Toast

Breakfast
Leeks are sautéed with fresh peas and lemon juice and then tossed with steamed fava beans, artichoke hearts and fresh baby spinach. This salute to spring veggies is made decadent when goat cheese and fresh mint are thrown in, all served atop a slice of toasted rye bread.
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Carrot Beet Soup

Lunch
Beets and carrots are slow roasted and seasoned with garlic, balsamic vinegar and cayenne pepper sauce. Fresh Mexican cheese and fresh cilantro add salty and herbal notes to deepen the flavors of this satisfying soup.
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Corn Tomato Kale Stir Fry

Dinner
This veggie stir fry is as simple as sautéing the harvest from your late Summer garden (or your summer CSA box!) When vegetables are that fresh, their natural sweetness shines through, seasoned with nothing more than a touch of garlic, salt and pepper.
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Cabbage with Orange & Apple

Snack
Red cabbage is chopped into ribbons and tossed with red wine vinegar, honey, coriander, soy sauce and chili powder for a sweet-sour-spicy flavor. Green apples soak up this delectable sauce, before this fruit veggie medley is topped with freshly grated ginger. Try this dish on the side in place of coleslaw.
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