|| 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)