This page is for the recipes used for on-site modules 8, 14, and 15 lunch and dinner catering.  Some are home-grown, some are adaptations from published recipes, some we just plain made up as we go.   We hope you enjoy.

-Jeff

[placeholder below – this is our rough planner and I will insert recipes as I get a chance to add them]

Spring Seasonal

Saturday Dinner – Sushi

Sunday Lunch – Organic spinach salad with roasted seasonal veggie and cracked pepper with organic homemade tarragon vinaigrette; Goat cheese, pumpkin seed garnish, cranberries (or pumkin spiced roasted walnuts).  Vegetarian burgers (broccoli, white kidney beans, quinoa) on gluten free bun with mayo/pickled cucumbers.

Sunday Dinner – Vegan Thai basil red curry with jasmine rice and Asian crunch salad

Monday Lunch –  Bosc pear or apple kale mixed greens; balsamic vinaigrette; some kind of other cheese, nuts/seeds. Grilled shrimp skewers with teriyaki or sweet spicy asian marinade.

Monday Dinner – Southern Cali Fish Tacos with black beans and roasted cumin,Garlic chipotle aioli  Tex-Mex style salad. (romaine, tomato, avocado…etc.). With cilantro lime vinaigrette

 

Tuesday Lunch – Dank Carry Out

Tuesday Dinner – Baked Salmon with roasted root vegetables (parsnips, carrots, fennel).  Wild rice mix.

Wednesday Lunch – Seared Tuna steak with southeast asia style udon noodle (sub rice noodles) salad with shrimp.

Wednesday Dinner – Olea Takeout

Thursday Lunch – Bouillabaisse – cod and tomato stew (per recipe) with gluten free starch cracker plus aioli and cheese as toppings

Thursday Dinner – Caribsea (out to eat)

 

SPARE MENUS:  Thai basil tempeh wraps (per recipe).

Hominy tortilla soup with queso fresco and avocado (per recipe). Mexican salad with lime vinaigrette.