|| Menu for Saturday, August 4, 2018 ||
Quinoa with Preserved Lemon & Parsley
Summer Savory Baked Beans with Grilled Sweet Peppers & Corn
Grilled Eggplant and Fennel with Kalamata Olives and Tahini-Garlic Sauce
Zucchini Ribbons with Pine Nuts, Lemon, & Basil
Cucumbers & Dill in Cashew-Sumac Sauce
Field Greens with Lemon Poppyseed Dressing
|| Desserts ||
Cookies & Cream Cake
Sour Cherry Almond Tartlets (GF)
Pistachio Tart with Lime Coconut Cream and Fresh Berries
Peach, Apricot & Blueberry Crisp (GF)
Heavenly Tapioca (GF)
Toasted Almond Chocolate Mousse (GF)
Blueberry & Coconut Chia Parfaits (GF)
Walnut-Espresso Tiramisu Trifles
Cashew-Coconut Lemon Bars (GF)
Fresh Fig Crumble Bars
Maple Peanut Butter Cookies (GF)
Maple Walnut Chocolate Chip Cookies