Saturday Dinner
6:00–7:30
Eat More Sprout Platter w/ Liquid Gold Flaxseed Dressing
Wild Salmon w/ Maple Dijon Lemon and Dill Topping
Oyster Mushroom Ragu w/ Tagliatelle Noodles
Marinated Tempeh, w/ Sun Dried Tomato Pesto (Vegan Option)
Sautéed Green and Yellow Zucchini w/ Tomato and Basil
Rhubarb and Elderflower Crisp w/ Grass – Fed Greek Yogurt