Take-n-Bake Tuesday Menu - Half and Full Pan Orders

Earth Mama Bowl

This meat-free layered grain bowl is sure to fill your belly. Crispy toasted garlic barley is the foundation, topped with roasted squash, wilted kale, golden raisins, pickled red onions and almonds. Finished off with a pomegranate vinaigrette, chopped scallions and fresh herbs. (Vegan) 
 
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Ginger Lemon Salmon

Lighten up your dinner with this crisp and bright ginger, lemon marinated Atlantic salmon with charred lemon wheels. Served with toasted sesame and scallion jasmine rice.
 
 
 
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Artichoke Chicken Paillard

Elegant yet hearty describes this dish of thinly pounded breasts of chicken that have been lightly floured and pan seared. The white wine butter sauce with roasted artichoke hearts, kale and leeks rounds out this dish very nicely. Served with baby red potatoes.
 
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Meatloaf Americana

A savory blend of ground beef and pork gives this classic dish the rich and moist flavor we’ve all come to love. Baked with a tomato and caramelized onion crust and served with creamy cheddar macaroni.

 

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Gnocchi al Giardino

Featuring the last fruits of the winter garden, this dish of hearty potato dumplings tossed in a basil butter sauce will be your new favorite comfort food. With roasted squash, bell peppers, caramelized onions and chopped kale with fresh milk mozzarella cheese. (Vegetarian) 

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Baked Cod Rustico

Hand cut fresh Atlantic cod, seasoned with lemon herb salt, baked to perfection with a crust of sundried tomatoes, capers and crumbled butter crackers. Cooked in lemon butter and served with crispy potato chive cakes.
 
 
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