Saturday, May 18, 2013
In our Chef's Case:
Broccoli Crunch
Carne Asada
Chicken Scallopini
Collard Green Slaw (vegetarian)
Fettuccine with Roasted Tomatoes (vegetarian)
Firecracker Coleslaw (vegan)
Firehouse Potato Salad
Fried Chicken
Grilled Salmon
Green Garbanzo, Asparagus, & Pea with Bacon and Mint
Hazelnut Herb Crusted Field Roast (vegan)
Herb Roasted Salmon
Herb Roasted Turkey Breast
Kung Pao Tofu (vegan)
Meatloaf with Mushrooms
Mediterranean Crunch (vegan)
Oven Roasted Turkey Breast
Peanut Sesame Noodles (vegetarian)
Smoked Mozzarella Pasta Salad (vegetarian)
Spicy Roasted Eggplant (vegetarian)
Sweet Summer Kale (vegan)
Tequila Lime Rotisserie Chicken
Turkey Meatloaf Florentine
Our Health Starts Here prepared entrees and salads follow the four pillars of healthy eating:
healthy fats, nutrient dense, plant strong, whole foods:
Kale & Beet Salad (vegan)
Simple Grilled Chicken Breast
Quinoa with Balsamic Roasted Mushrooms (vegan)
*Soups*
Prepared Foods:
Black Bean (vegetarian)
Butternut Squash Apple Soup (vegetarian)
Country Chicken Noddle
Garden Vegetable Soup (vegan)
Mushroom Barley (vegan) Health Starts Here
Pasta E Fagioli
Meat/Seafood:
Beef Chili
Butternut Squash Crab Bisque
Navy Bean Soup with Ham
Shrimp and Chicken Jambalaya
Smoked Duck Gumbo
