|| Menu for Saturday, August 4, 2018 ||

Quinoa with Preserved Lemon & Parsley

Summer Savory Baked Beans with Grilled Sweet Peppers & Corn

Grilled Eggplant and Fennel with Kalamata Olives and Tahini-Garlic Sauce

Zucchini Ribbons with Pine Nuts, Lemon, & Basil

Cucumbers & Dill in Cashew-Sumac Sauce

Field Greens with Lemon Poppyseed Dressing


|| Desserts ||

Cookies & Cream Cake

Sour Cherry Almond Tartlets (GF)

Pistachio Tart with Lime Coconut Cream and Fresh Berries

Peach, Apricot & Blueberry Crisp (GF)

Heavenly Tapioca (GF)

Toasted Almond Chocolate Mousse (GF)

Blueberry & Coconut Chia Parfaits (GF)

Walnut-Espresso Tiramisu Trifles

Cashew-Coconut Lemon Bars (GF)

Fresh Fig Crumble Bars

Maple Peanut Butter Cookies (GF)

Maple Walnut Chocolate Chip Cookies