Meal Preparation Info 5/23
3-Day Menu
Lunch
Soup: French Lentil, Caramelized Onion and Carrot Soup with Herb Croutons
Preparation: Heat soup on stove or in microwave
Dinner
Caribbean Jerk Stew with Cumin Scented Roasted Plantains and Sweet Potatoes
Preparation: Bake at 400* for 15 minutes or microwave until warm.
Lunch
Salad: Pineapple, Mango, Cucumber Salad with Butter Lettuce and Chili Peanut Sauce
Preparation:
Serve cold
Dinner
Tomatillo Smothered Roasted Poblanos Stuffed with Cauliflower and Black Beans Drizzled with Crema served with Pickled Carrots, Cauliflower and Jalapeños
Preparation: Bake at 400* for 15 minutes or microwave until warm.
Lunch
Waldorf Chickpea Salad with Apples Golden Raisins served with Whole Wheat Pita
Preparation: Stuff pita and enjoy cold
Dinner
Artichokes with Fava Beans served with Toasted Farro and Sun-Dried Tomatoes
Preparation: Bake at 400* for 15 minutes or microwave until warm.
5-Day Menu
(all 3-Day meals plus meals listed below)
Lunch
Wonton Soup with Bok Choy and Carrots
Preparation: Heat soup on stove or in microwave
Dinner
Saffron Paella with Roasted Peppers and White Beans
Preparation:
Bake at 400* for 15 minutes or microwave until warm.
Lunch
Mediterranean Mason Jar Salad with Basil and Lemon Garbanzo Bean, Hearts of Palm, Sun-Dried Tomato, Castroveltrano Olives and Spinach
Preparation:
Serve Cold
Dinner
Spinach Stuffed Cannelloni Pasta with Red Sauce
Preparation:
Bake at 400* for 15 minutes or microwave until warm.
Lara Blake
Can’t wait for the chocolate cream pie is on the menu for dessert again!