Share Menu Week of June 10

Italian Lentil Soup

 vegetable broth – green lentils – onions – celery –

squash – carrots – garlic – spinach

Roasted Brassica & Potato Salad
broccoli – cauliflower – cabbages – red onion –

 potatoes – sundried tomato pesto

Beet, Citrus & Fennel Salad
beets – fennel – tangerine – greens –

green onion – balsamic vinaigrette

Italian Style Meatballs with Polenta

grass fed beef – onions – garlic – oats –

pastured eggs – creamy polenta – tomato –

herbs – chard

Veggie Alternative:
Stuffed Zucchini Boats

zucchini – onion – carrots – celery – tomato –

 garlic – herbs – cashews – mushrooms –

vegan ricotta
 
Pesto Sauce

parsley – basil – garlic – green onion –

lemon – sunflower seeds – olive oil

Pistachio Cardamom Rose Cookies

almond flour – pistachios – maple syrup –

rose petals – cardamom – coconut oil – vanilla