The Kitchen Garden

Roasted Salmon with Mustard Maple Sauce

Nutty Brown Rice

Brussel Sprouts with Bacon and Apple

Whole Wheat Spaghetti with Swiss Chard and Garlic Chips

Salad of Shaved Fennel and Carrot with Olive Dressing

Beet and Parsnip Soup

Optional Dessert: 

Dark Chocolate Dipped Cheesecake Lollipops with Pistachio

Jambalaya with Andouille Sausage, Peppers, and Brown and Wild Rice

Sauteed Greens with Garlic and Lemon

Baked Cheesy Polenta Wedges

Roasted Chicken with Butter and Herbs

Smashed Sweet Potatoes

Salad of Arugula, Apples, Goat Cheese, and Pistachios with Poppyseed Dressing

Dessert: Carrot Cupcakes with Cream Cheese Frosting

Low Country Barbecue Shrimp

Creamy Mustard Coleslaw

Buttermilk Biscuits

Braised Greens

Maple Chipotle Scallops

Southwest Quinoa Pilaf

Chilled Sweet Corn Soup

Shredded Green Beans

Oaxacan Lamb with Spicy Tomatillo Sauce

Drunken Black Beans

Fresh Greens with Avocado Lime Dressing

Oaxacan Street Corn

^{Sample Menus for July
 
Summer Vegetable and Sweet Italian Sausage Barley Risotto
Whole Wheat Rustic Loaf
Golden Tomato Gazpacho
Green Salad with Maple Balsamic Vinaigrette}

^{Ginger-Scallion Scallop with Black Bean Sauce
Shitake Miso Soup
Asian Coleslaw
Saffron Brown Rice}

 ^{Creamy Lemon Pasta with Chicken and Snap Peas
 Whole Wheat Rosemary Parmesan Scones
Green Salad with Lemon Parsley Vinaigrette
Mozzarella, Tomato, and Grilled Fennel Salad}

 ^{Moroccan Spiced Fish
 Chilled Cucumber and Yogurt Soup
Quinoa Tabbouleh Pilaf
Garlic Sautéed Greens}