Menu for April 3rd-9th, Order by Friday, March 31st

A. Grilled Flank Steak with Caramelized-mustard onions,

Rosemary Roasted Potatoes and Green Beans

B. Chicken Breast with Cannellini Bean Salad (cherry tomatoes, red onion, peppers) served with a side of Pesto Sauce

C. Crispy Oven Baked Panko-Parmesan Chicken Breast

served over Cauliflower Rice

D. Shrimp and Veggie Fried Rice ( Broccoli, carrots, corn, peas, basmati rice, egg, teriyaki) Sesame Oil, Green Onions

E. Korean Pork Lettuce Wrap – Diced Pork, Basmati Rice,

Spices and Herbs served inside Lettuce leaves

F. Baked Chicken Meatballs served with a

Sweet Pea, Idaho Potato Stew

G. Chicken Rice Bowl – with Basmati Rice, Garbanzo Beans, Avocado, Banana pepper, Cilantro Lime Vinaigrette

H. Greek Style Steak Wrap – Steak with tomatoes, peppers, cucumbers, olives, red onion, feta cheese in a Spinach Herb Tortilla

I. Pistachio-crusted Honey-Lime Salmon over wheat couscous, snap peas and cherry tomatoes

J. Beef Meatballs with orzo pasta, crumbled Feta cheese

and roasted veggies

K. Chicken Breast Lentil Salad – with cooked lentils, cherry tomatoes, celery, carrots, red and green onions, corn, cucumber, cranberries, served with our Creamy Citrus Orange Vinaigrette

L. Ground Turkey Medley (cranberries, spinach, almonds) served with Brown Rice, Carrots, Cauliflower, and Broccoli

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CONSUMER ADVISORY

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. ––Section 3-603.11, FDA Food Code