Share Menu Week of August 6

Mushroom, Zucchini & Rice Soup

mushroom – zucchini – vegetable broth – onions –

 celery – carrot – garlic – brown rice – herbs

Three Leaves Caesar Salad
lettuces – kale – carrots – pickled onions –
sunflower seeds – cashew “cheese” – house-made dressing
 
Shredded Beet & Carrot Salad
chiogga beets – yellow beets – carrots – parsley – arugula –

balsamic vinaigrette
 
Beef Bolognese with Polenta and Greens
Freestone Ranch beef – onion – celery – carrot – tomato –

garlic – herbs – creamy polenta – rainbow chard

Vegetarian Alternative:

Cauliflower Puttanesca with Brown Rice Pasta and Chickpeas
roasted cauliflower – onion – tomatoes – olives – capers – Rice fusilli – seasoned chikpeas
 
Basil and Parsley Pesto
basil – parsley – green onion – garlic confit –

 olive oil – lemon – sunflower seeds

Almond Chocolate Biscotti
almond flour – coconut oil – almonds – chocolate chips – arrowroot – maple syrup – coconut flour – pastured eggs –

palm shortening – vanilla