Menu for June 8th

Breakfast:

1. Goji Berry Balls

2. Carrot Cake Overnight Oats

Lunch:

1. Zucchini Soup- a super luscious, velvety, pureed vegan soup made with zucchini, onion, the best quality extra virgin olive oil and topped with black sea salt

2. Strawberry Quinoa Tabouleh- a twist on a traditional tabouleh made with quinoa, parsley, mint, cucumber and peak season strawberries with toasted pistachios and feta (*may add chicken or shrimp)

Dinner:

1. Thai Shrimp Cakes with Chili Aioli, Brioche Bun and Green Salad with Mango, Cilantro & Rice Wine Vinaigrette

2. Vegan Stuffed Peppers with Spiced Walnut, Lentil & Bulgur Filling with a side of Roasted Broccoli