Saturday – May 20, 2017
Lemon-rosemary roasted wild alaskan salmon, on a bed of sunflower sprouts. Drizzled with pine nut gremolata (pine nuts, parsley, chives, lemon, evoo).
Avocado, edamame, watercress, chinese celery, thai basil, snow peas, cashews, lemongrass vinaigrette (lemongrass, ginger, rice vinegar, avocado oil).
Asian green mix, napa cabbage, sliced mango, toasted coconut chips, toasted cashews, lime vinaigrette (limes, avocado oil, agave, rice vinegar).
Lemon-lavender shortbread cookies and watermelon (agave, gf flour, butter)
Sunday – May 21, 2017
Cherry wood-smoked Mary’s chicken breast, pulled. On a bed of arugula with apricot salsa (dried apricots, evoo, parsley, orange zest, chives, garlic, lemon juice).
Roasted cauliflower and parsnips, purple kale, chick peas, fresh mint, sesame seeds, tahini dressing (tahini, evoo, garlic, lemon, sea salt). Sheep’s milk feta on the side.
Baby spinach, radicchio, strawberries, purple carrots, strawberry vinaigrette (dried strawberries, avocado oil, honey, balsamic vinegar, sea salt).
Triple coconut bars and pineapple spears (eggs, honey, almond flour)