Share Menu Week of February 18

Cajun Butternut Squash Soup

butternut squash – vegetable broth – onions – celery –

carrots – cajun spice – garlic – coconut milk

Southern Succotash
lima beans – edamame – corn – onions – celery –

bell pepper – parsley – garlic – cajun spice
 
Creamy Carrot Slaw

carrots – red cabbage – pickled onions –

cashew coconut yogurt – maple syrup – dill –

 parsley – pepper – celery seed
 
Creole Chicken with Spinach Rice

organic chicken – onions – celery – peppers –

tomato – herbs – rice – spinach

Veggie Alternative:

Tempeh Gumbo with Quinoa

tempeh – onion – celery – pepper – tomato –

 okra – spices – roux – quinoa – file

Honey Mustard Vinaigrette

honey – dijon mustard – white wine vinegar –

pickled mustard seeds – garlic – chili peppers – olive oil

Pecan Sandies

pecans – almond flour – coconut oil – maple syrup –

lemon – coconut sugar – arrowroot – vanilla