The flavor profiles of the foods we will make complement each other and are meant to be mixed and matched. There are no rules for meal design. Here are some ideas, but get creative! Click on photo for description.
The Tuscan Salad
Arugula & Radicchio Hemp Crusted Salmon Roasted Fennel Blistered Snap Peas Roasted Tomato Radish Wheels Toasted Pumpkin Seeds Kale Stems Creamy Italian Kale Pesto
The Garden Salad
Mixed Greens & Arugula Sliced Turkey Sausage Roasted Carrots Roasted/Raw Snap Peas Chopped Cabbage Mini Cucumber Wheels Zucchini Ribbons Radish Quarters Kale Stems Raw Pumpkin Seeds Fresh Dill Creamy Italian
The Cobb Salad
Mixed Greens Chicken or Tofu Roasted Carrots Roasted Artichoke Roasted Tomato Shiitake Bacon Hard Boiled Egg - optional Kale Stems Whipped Ricotta Creamy Italian
Sunday Dinner
Hemp Heart Salmon on top of Whipped Ricotta with Blistered Snap Peas Roasted Fennel Roasted Tomatoes Kale Pesto Add a bowl of soup!
Monday Dinner
Sliced Turkey Sausage Meatballs on top of Zucchini Noodles Roasted Red Pepper Roasted Tomato Whipped Ricotta Kale Pesto Add a bowl of soup!
Tuesday Dinner
Tart Herbed Chicken or Tofu on a bed of Sautéed Greens with a Roasted Veggie Medley and sides of Creamy Italian Kale Pesto Add a bowl of soup!
