Menu:
Honey Glazed Salmon
Cabbage, Sour Apple, and Cherry Slaw
Blue Cheese and Chive Potato Salad
Menu:
Zucchini Ribbon Salad
Ploughman’s Platter
Recipe Highlight: Zucchini Ribbon Salad
1 medium Zucchini, shaved into ribbons using peeler
4 Juliet Tomatoes, cut into 1/2 in. rounds
1 Tbsp. Pine Nuts
1/4 c. Torn Fresh Basil
1 oz. Shaved Parmesan
Juice from 1/2 fresh lemon
1 Tbsp. Red Wine Vinegar
Salt/Garlic Pepper to taste
Place Zucchini in bowl with lemon, vinegar, salt, and garlic pepper. Toss to coat zucchini. Plate zucchini ribbons with remaining ingredients.
Menu
Filet of Bison
Swiss Chard and Garlic
Basil Parmesan Tomato halves
Roasted Cauliflower Puree
Grilled mushroom and veg
Recipe Highlight: Roasted Cauliflower Puree
1 head Cauliflower
2 cloves garlic, minced
1/2 c. Buttermilk
1/2 c. Veg stock, reduced sodium
Salt/Pepper to taste
Heat oven to 425 degrees. Cut or tear cauliflower into small uniform pieces. Place on baking sheet in single layer. Roast for 20 minutes until cauliflower begins to brown. Remove from oven and cool. Once cool, add cauliflower and remaining ingredients to food processor and run until smooth.
Menu:
Whole Wheat Spaghetti topped with
Zucchini ribbons, Summer Squash, and
Fresh Tomato tossed in a Citrus Basil Emulsion
Lightly sauted Button Mushrooms
Recipe Highlight: Citrus Basil Emulsion
1 Lemon, zest and juice
1.5 Tbsp. Fresh Basil, finely chopped
1 clove garlic, minced
2 Tbsp. olive oil
1 Tbsp. White Wine Vinegar
1/4 c. Fresh Parmesan, grated
Salt and Pepper to taste
Whisk all ingredients and toss with food of choice.
Entire recipe= 476 calories, 43g. fat, 643mg. sodium, 4 carbohydrate, 18g. protein,