|| Menu for Satuday, May 19, 2018 ||
Quinoa Salad with Spinach, Parsley, & Spring Onion with Creamy Chive Dressing
Greek-Style Chickpeas
Asparagus with Roasted Garlic & Lemon Zest
Roasted Carrots with Cumin Vinaigrette & Shiitake Buttons
Nishime Beets with Allspice & Toasted Walnuts
Pressed Cabbage, Jicama, & Kohlrabi Salad with Dill & Pink Radish
Field Greens with Lemon Poppyseed Dressing
|| Desserts ||
Cashew Cheesecakes with Cherry-Hibiscus Glaze (GF)
Vanilla Cake with Blueberry Compote & Lemon Curd
Apple Caramel Tart with Walnut Crust (GF)
Rhubarb-Fig Crisp with Candied Ginger (GF)
Heavenly Tapioca (GF)
Toasted Almond Chocolate Mousse (GF)
Carrot Muffins with Oat Crumble Topping
Lemon Bars (GF)
Maple Walnut Chocolate Chip Cookies
Cinnamon Almond Drops (GF)
Chocolate-Dipped Coconut Macaroons (GF)