Anti-Inflammatory

Weekly Menu

Night One

Everyday Kale Salad

Organic Kale Ribbons Tossed with a Sherry Vinaigrette  

"CHICKEN" & DUMPLINGS

A lighter Vegetarian Stew loaded with Organic Carrots, Organic Celery and Dutch-Style Herbed Dumplings. Served with Smashed Potatoes

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Night Two

BEEF BOURGUIGNON

Tender Beef Prepared the Traditional French Way with Red Wine, Bacon Lardons, Pearl Onions, Organic Mushrooms and Chunks of Organic Carrots. Served over Organic Kale and Smashed Potatoes

CINNAMON HOT COCOA

A blend of almond and coconut milk come together with rich dark chocolate, Dutch cocoa powder, and Mexican cinnamon for a calming and luscious weeknight dessert

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Night THREE

BOMBAY CAULI SOUP

Cauliflower Blended with Alliums and Indian Spices for a Light and Creamy Vegan Soup. Topped with Toasty Pepita and Shallot Granola

SEARED WILD SALMON

Served with Lemon Caper Cous Cous, Charred Broccoli, and a Light Shallot and White Wine Broth. Dairy-free.

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