order by thursday for monday delivery ●

Weekly Menu

Week of 4 – 8 March

Lunch

ASIAN KALE BOWL
grilled chicken, organic kale, organic carrots, shredded cabbage, organic medjool, radishes, roasted peanuts, sesame yuzu vinaigrette

SHRIMP TACO SALAD
sautéed shrimp, crisp romaine, roasted corn, organic black beans, feta, cherry tomatoes, pickled jalapeños, cilantro lime crema

SHREDDED CHUCK TACOS
slow roasted chuck, fire roasted guajillo salsa, corn tortillas, pickled fresno peppers, cabbage, cilantro & onions

STRAWBERRY & FETA
grilled chicken, organic greens, organic strawberries, feta cheese, roasted almonds, sliced red onions, maple balsamic vinaigrette

GYRO
za’atar chicken, whole-wheat pita, cabbage, sliced red onions, chili garlic, dill yogurt sauce

Dinner

WILD RICE SALMON BOWL
pan seared Atlantic salmon, wild rice, organic brown rice, organic quinoa, organic raisins, roasted almonds, organic kale, balsamic & evoo

SWEET CHILI GRILLED CHICKEN
steamed jasmine, organic green beans, sweet chili glaze

GARLIC SHRIMP w. EVOO POTATOES
sautéed shrimp, evoo whipped potatoes, charred asparagus

SESAME EDAMAME TURKEY
sesame ginger turkey, organic brown rice, broccoli florets, organic carrots, scallions

CHUCK ROAST w. FETA CREMA
slow roasted beef, organic sweet potatoes, organic Brussels sprouts