1) Shredded Beef Barbacoa with Diced Onions and Fresh Cilantro, Chipotle Adobo Vinaigrette, White Rice and Black Beans, Roasted Cauliflower Florets (GF)
Vegetarian Substitute: Homestyle Plant-Based “Meat”balls
2) Shrimp “Unfried” Rice with Green Peas, Diced Carrots and Onion, Sauteed Napa Cabbage, Side of Garlic-Ginger-Honey Sauce (GF)
Vegetarian Substitute: Sauteed Diced Tofu
3) Chicken Breast Coq Au Vin, Fresh Mushrooms in Red Wine Reduction, Roasted Potato Wedges, Steamed Broccoli Florets (GF)
Vegetarian Substitute: Spinach and Cheese Ravioli
4) Thanksgiving Dinner with Roast Turkey Breast and Side of Gravy, Gluten-Free Corn Bread Stuffing, Steamed Green Beans (GF)
Vegetarian Substitute: Vegetable Pancakes
1) Grilled Bruschetta Chicken with Balsamic Vinegar Drizzle, Fresh Chopped Tomatoes and Mozzarella Cheese, Garlic Mashed Potatoes, Balsamic-Glazed Brussel Sprouts (GF)
Vegetarian Substitute: Grilled Portobello Mushroom
2) Picadillo (Lean Ground Beef in a Zesty Tomato Sauce), Saffron-Infused Yellow Rice, Broccoli, Cauliflower and Cheddar Casserole (GF)
Vegetarian Substitute: Black Bean Burger
3) Korean Pulled Pork Bowl with White and Brown Rice, Sautéed Cabbage and Carrots, Stir-Fried Vegetables, Korean BBQ Sauce (GF)
Vegetarian Substitute: Sauteed Diced Tofu, Asian Vegetable and Rice Bowl
4) Grilled Salmon Picatta with Capers and Artichokes in Lemon-White Wine Sauce over Fettucine Pasta, Roasted Vegetable Medley
Vegetarian Substitute: Spinach and Cheese Ravioli with Capers and Artichokes in Lemon-White Wine Sauce
