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Meal Prep Menu Samples
MONDAY
Breakfast Bowl | spinach, fried eggs, sprouted beans & tomatillo salsa
Thai Chopped Salad | shredded kale, sesame crusted tuna steak & garlic-lemongrass vinaigrette
Pumpkin Seed Pesto | chickpea fussili, sautéd brocollini, zucchini, peas & cherry tomatoes
MONDAY
Breakfast Bowl | spinach, fried eggs, sprouted beans & tomatillo salsa
Thai Chopped Salad | shredded kale, sesame crusted tuna steak & garlic-lemongrass vinaigrette
Pumpkin Seed Pesto | chickpea fussili, sautéd brocollini, zucchini, peas & cherry tomatoes
TUESDAY
Overnight Puffed Quinoa | almond milk, vanilla & crushed blueberries
Bright Spring Salad | crispy chickpeas, asparagus, pistachios, feta & lemon-mint vinaigrette
Paprika Smoked Salmon Tacos | cassava root tortillas, lime aioli & firework coleslaw
MONDAY
Breakfast Bowl | spinach, fried eggs, sprouted beans & tomatillo salsa
Thai Chopped Salad | shredded kale, sesame crusted tuna steak & garlic-lemongrass vinaigrette
Pumpkin Seed Pesto | chickpea fussili, sautéd brocollini, zucchini, peas & cherry tomatoes
WEDNESDAY
Fried Egg Sandwich | garlic hummus, radish sprouts & sliced steak tomato
Herb Salad & Pesto-Marinated Chicken | roasted cherry tomatoes, burrata & tahini-Caesar dressing
Mushroom & Walnut Burgers | butter lettuce wraps & garlic sweet potato fries
MONDAY
Breakfast Bowl | spinach, fried eggs, sprouted beans & tomatillo salsa
Thai Chopped Salad | shredded kale, sesame crusted tuna steak & garlic-lemongrass vinaigrette
Pumpkin Seed Pesto | chickpea fussili, sautéd brocollini, zucchini, peas & cherry tomatoes
Catering Menu Samples
APPETIZER
Rosemary sea salt focaccia
eggplant, bell pepper caponata
ENTREE
Chicken Milanese over tossed arugula, mint & fennel
smashed sea salt & vinegar potatoes
DESSERT
Cardamom pistachio cheesecake
muddled raspberries
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APPETIZER
Fennel green soup
garlic & hempseed gremolata
ENTREE
Honey & lime glazed salmon fillets
whipped rutabaga, snow peas, carrots
DESSERT
Frozen chocolate & avocado mousse
maple, pecan crust
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APPETIZER
Pea protein greens with radishes, peas & pistachios
Tossed with feta & lemon-mint vinaigrette
ENTREE
Pistachio & masala crusted lamb chops
Served with roasted cumin carrots, honey-harissa faro & green chimichurri
DESSERT
Honey yogurt tart
With ginger-walnut crust & fresh blueberries
3
APPETIZER
Tender portobello mushrooms
Cooked in butter & sea salt
ENTREE
Grilled shrimp & lemon skewers
Served with creamy poblano grits & bacon infused slow-cooked green beans
DESSERT
Open-faced apple & cheddar cheese crumble
With jalapeño chutney & local vanilla ice cream
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