Soup
Creamy Sweet Potato
Garden Salad
with Walnut Almond Dressing
Entrée
Pinto Bean TAMALES
with Cilantro Pepita Sauce, Red Sauce
*Hot Sauce available
Quinoa & Millet
Mixed Blanched Greens with Hempseed Dill Sauce
Sauteed Carrot, Cauliflower, Napa Cabbage
& Snow Peas
Pickled Cucumber
Made with Love for You by:
Rosa G., Santos, Rumalda, Juan & Uciel
Served by Steven; Hosted by Annie
Tuesday Lunch
March 9, 2010 11:30-2:00pm
Organic, Vegan, Gluten Free
Soup
Posole Soup with Fresh Condiments
Salad
Garden Salad with Casa Dressing
Entree
Short Brown Rice with Mushroom, Onion &Tamari Gravy
Black Beans
Sauteed Burdock & Carrots
Blanched Greens with an Almond Cilantro Miso Sauce
Pickled Red Sauerkraut
Made with incredible love by
Aida, Nora, Heberto, Irma, & Cheena
Hosted By Rocio; Served By Steve
Tuesday Breakfast
March 9, 2010 7-10:00 AM
Organic, Vegan, Gluten Free
Soup: Sweet Potato Soup
Bean: Red Beans
Vegetables: Mixed Vegetables
Tortillas
Sauce: Tahini Walnut Sauce
Porridge: Amaranth & Rice
Granola & Raisins
Greens: Mixed Blanched Greens
Made with Love By
Maria
Monday Dinner
March 8, 2010 6:00-8:30 pm
Organic, Vegan, Gluten Free
Soup
Borsche Soup With An Almond Cilantro Scallion Sauce
Salad
Garden Salad with Casa Dressing
Entree
Short Medium Brown Rice with Nori Condiment
Sauteed Carrots, Celery, Onion, Green Beans & Summer Squash
Red & Kidney Beans
Blanched Greens with a Walnut Tahini Dill Sauce
Pickled Red Sauerkraut
Made with incredible love by
Aida, Rosa, Alfredo & Heberto
Hosted By Rocio
Monday Lunch
March 8th, 2010
100% Organic , Vegan, Gluten-free
Soup: creamy vegetable soup w/whole squash chunks
Salad: mixed w/ walnut tahini cucumber dill dressing
Grain: medium & short brown rice
Bean: red lentils
Greens: mixed w/ almond white miso sauce
Vegetable: baked acorn squash
Pickle: red sauerkraut
Sea Vegetable: Arame
Prepared With Love by
Chef Irma, Flori, Santos & Marisol
Monday Lunch
March 8th, 2010
100% Organic , Vegan, Gluten-free
Soup: creamy vegetable soup w/whole squash chunks
Salad: mixed w/ walnut tahini cucumber dill dressing
Grain: medium & short brown rice
Bean: red lentils
Greens: mixed w/ almond white miso sauce
Vegetable: sautee zucchini, summer squash, carrots, onions, & celery
Pickle: red sauerkraut
Sea Vegetable: Arame
Prepared With Love by
Chef Irma, Flori, Santos & Marisol
Monday Breakfast
March 8th, 2010
100% Organic , Vegan, Gluten-free
Soup: Buttnernut Squash
Breakfast Grain: Quinoa & Amaranth w/Raisins and Granola
Bean: Navy
Greens: mixed w/ Basil Tahini Sauce
Vegetable: Zucchini, Carrots, Summersquash
Prepared With Love by
Chef Christina Villareal