Weekly Menu

What a wonderful trip to the farm this week!  We picked up some kale, romaine lettuce, basil, carrots, yellow watermelon, saticoy melon, cherry tomatoes, tomatoes, and brussels sprouts.  We also have more cucumbers from our backyard!  With this colorful selection of produce, we will be making the following meals this week:

• Portobello, Pesto and Goat Cheese Panini with Roasted Carrots
• using the basil and carrots

• Gardein Crispy Chicken Wraps with Dijon Braised Brussels Sprouts
• using the lettuce, tomatoes, sweet Maui onion, and brussels sprouts

• Spinach Artichoke Calzones and Farmstand Greek Salad with Red Wine Vinaigrette
• using the romaine and tomatoes

• We will be making a batch of Baked Parmesan Kale Chips to snack on during the week.  

We will be enjoying the yellow watermelon and saticoy melons for dessert.