Share Menu Week of March 4

 Carrot Ginger Soup with Cashew Crema

vegetable broth – carrots – onions – cashews –

ginger – garlic – lime

Three Leaves Caesar Salad

lettuces – kale – carrots – pickled onions –

toasted sunflower seeds – cashew “cheese” –  

house-made dressing

Apple Fennel Celery Slaw

cabbages – apples – fennel – celery – celery seed

cashew coconut yogurt – red wine vinegar – maple

Grass Fed Meatloaf with Tomato Balsamic Glaze

 pasture raised beef – onions = celery – carrots – tomatoes – balsamic vinegar – garlic – spices – greens –

mashed root vegetables

Sunny Beet & Carrot Burgers with Tahini Sauce &

seasonal vegetables with garbanzos

Mushroom & Walnut Pâté

cremini mushrooms – dried shiitakes – onion –
celery – dijon –sherry vinegar – olive oil – parsley

Oatmeal Raisin Cranberry Walnut Cookies

gf oats – coconut sugar – raisins – cranberries – walnuts – almond flour – coconut oil – cassava flour – eggs – cinnamon