Share Menu Week of November 5

Butternut Squash Soup with Chipotle

vegetable stock – butternut squash – onion – carrot –

 chipotle – lime – spices

Mexican Beet & Corn Salad
roasted beets – corn – celery – cilantro –

 green onions – lime & cashew yogurt dressing – greens

Spiced Pinto Beans and Rice

pinto beans – basmati rice – celery – onions –

 garlic – spices - tomato – kale

Chicken Braised in Mole Verde with Cumin Roasted Cabbage

organic chicken – green tomatoes – tomatillos – poblanos – garlic – greens & red cabbage – carrots

Veggie Alternative:

Vegan Mexican Lasagna

tortillas – spinach – mushrooms – zucchini – onions – bell pepper – celery – black beans – salsa roja – cashew crema

Lime Avocado Vinaigrette

avocado – garlic – maple syrup – lime – dijon – white wine – olive oil – avocado oil – vinegar – cumin seed – cilantro

Mexican Wedding Cookies
pecans – almond flour – coconut milk – maple syrup –

 coconut sugar – arrowroot