APRIL 4
Ingredients
California Spring Salad
Carrot and cucumber ribbons, avocado, sesame seeds, dates, radicchio, butter lettuce, arugula, feta cheese, ricotta.salata, tomato, pistachio, taboulhi (quinoa, amaranth, mint, parsley, lemon, olive oil, salt, pepper)
Lemon tahini vinaigrette (tahini, lemon, olive oil, salt, pepper)
White Bean, Citrus and Fennel Soup
Navy beans, cannellini beans, tomato, orange, fennel, onion, garlic, pepper, white wine, vegetable stock (celery, dried mushroom, parsley, thyme, leek, garlic, kombu), salt, pepper.
Roasted Salmon
Wild salmon, rubbed with za'atar and salt.
Chermoula sauce: green olives, spring onion, preserved lemon, mint, parsley, cilantro, cumin, smoked paprika, garlic, salt, pepper.
Vegetarian Tagine
Butternut squash, kabucha squash, carrots, white beans, preserved lemon, onion, tomato, garlic, olive oil, cumin, coriander, paprika, cinnamon, vegetable stock (celery, dried mushroom, parsley, thyme, leek, garlic, kombu)
Couscous
2 options:
Gluten-free (tapioca and potato flour) or wheat
Both are seasoned with garlic, lemon zest, salt.
Oranges in Orange Blossom Water
Orange, orange blossom water, fresh mint, blueberry, honey-candied pistachios