Week 2 Menu (second week in class, first week in the kitchen)

 

Appetizer: Baked Sweet Potato Fries with Sesame Dipping Sauce
Main:Massaged Sweet Orange Kale Salad with Toasted Nuts
Side: Quinoa Pilaf
Beverage:

Chilled Mint or Citrus Water

Dessert: Summer Berry Medley Served with Whipped  Coconut ‘Cream
Appetizer: Shrimp Skewers with Dipping Sauce
Main:Cold garden Pea Soup, with a local yogurt and CCCC dill garnish; tamari pumpkin seed garnish
Side: Warm Whole Grain Bread (GF), with Sea Salt and Walnut Spread
Beverage:

Chilled Mint or Citrus Water

Dessert: Toasted Almond Cookie
Appetizer: Fresh Garden Salad
Main: Chick Pea/Chicken Curry
Side: Coconut Rice
Beverage: Chilled Mint or Citrus WaterChilled Mint or Citrus Water
Dessert: Berry Chia Pudding
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