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