Summer 2018 Seasonal Soups Check with your sales person for weekly availability, soups are offered on a rotating schedule

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1 Summer 2018 Seasonal Soups Check with your sales person for weekly availability, soups are offered on a rotating schedule Gazpacho Chilled Cucumber and Mint Yogurt Roasted Chicken Tomatillo Summer Squash Minestrone with Hominy Trip Tip Fajita Turkey Meatball and Herb Orzo Colombian Chicken Japanese Eggplant and Heirloom Chile Whitefish Thai Curry Zucchini and Roasted Tomato Lemon Chicken with Orzo and Spinach New Potato Stew with Roasted Fennel Chilled Corn and Heirloom Chile Chicken with Farro and Ahaheim Chile Tomato Barley Stew Split Pea with Smoked Turkey Chicken Vegetable with Couscous Arroz Con Pollo Italian Lentil with Pastini Cajun Shrimp Bisque Seafood Paella Chicken Noodle with Heirloom Tomato Southwestern Shrimp and Grilled Corn Chilled Summer Pepper Spicy Chicken Succotash Crab and Corn Chowder Poblano Beef Chili Chicken and Sausage Jambalaya Chipotle Chicken and Heirloom Carrot Tomato Florentine Succotash Clam Chowder Garlic Potato and Leek Chicken with Wild Rice and Fennel Three Lentil Chili

2 Summer 2018 Seasonal Salad Check with your sales person for weekly availability, salads are offered on a rotating schedule Lentil Salad with Olive, Sweet Peppers, Artichoke, Parsley and Lemon Thyme Vinaigrette Tomato and Charred Corn Salad with Tomatillo, Red Onion, Shredded Kale, Cilantro and Toasted Cumin Crema Orecchiette Salad with Summer Squash, Tomatoes, Arugula, Shaved Parmesan and Tarragon Vinaigrette Watermelon, Shallot, Upland Cress, Mint and Feta with White Balsamic Vinaigrette Potato Salad with Sour Cream, Dill and Cucumber Southwest Farfalle Pasta Salad with Roasted Poblano, Charred Corn, Roasted Shallot, Pickled Jalapeno, Cotija Cheese Mesclun, Charred Oyster Mushroom, Shaved Parmesan, Compressed Honeydew, Crispy Prosciutto, Honey Truffle Vinaigrette Chard, Summer Squash Ribbons, Grilled Peach, Sweety Drop Pepper, Goat Cheese Crumbles, Pecans, Strawberry Scallion Vinaigrette Calamari Salad with Celery, Kalamata Olives, Red Onion, Cucumber, Heirloom Carrot Ribbons, Oregano Vinaigrette Green Beans and Tomato Salad with Anchovy Parmesan Dressing and Crispy Oyster Mushrooms Jersey Corn Salad with Mango, Avocado, Basil, Pickled Red Onion, and Lime Baby Spinach, Marinated Red Cabbage, Crispy Cumin Chickpea, Harissa Heirloom Tomato, Cucumber, & Lemon Tahini Dressing Mediterranean Garbanzo Bean & Swiss Chard Salad with Olive, Artichokes, Roasted Red Peppers Summer Tabbouleh Farro Salad with Watermelon, Basil, Shaved Parmesan, Fresh Jalapeno, Raspberry Chipotle Vinaigrette Quinoa, Golden Raisins, Almonds, Red Onion, Parsley, Goat Cheese Crumbles Shrimp Salad with Chiffonade Collards, Crispy Bacon, Charred Corn, Whole Grain Vinaigrette

3 Summer 2018 Seasonal Salads Check with your sales person for weekly availability, salads are offered on a rotating schedule Tricolor Salad, Watermelon Radish, Candied Rhubarb, Snow Peas, Baby Carrot Ribbons, Summer Herb Dressing Cucumber Salad with Fresno Chili and Couscous, Cider Dill Vinaigrette Heirloom Panzanella Salad with Mozzarella, Haricot Vert, Red Onion, with Red Wine Vinaigrette Grilled Carrot Salad with Napa Cabbage, Sweet Peppers, and a Cumin Yogurt Dressing Wheatberry Salad with Sliced Peaches, Goat Cheese, Candied Walnuts, with Harissa Vinaigrette Latin Spiced Pulled Chicken Salad with Peppers, Onions, Tomatoes, with Cilantro Lima Vinaigrette Shaved Zucchini and Summer Squash, Grapefruit, Fennel, Shaved Parmesan, Chervil, Citrus Vinaigrette Israeli Couscous, Charred Tomato, Pickled Pearl Onion, Cilantro, Parsley, Pistachio Crumble, Tahini Charred Cauliflower Salad, Sweety Drop Pepper, Chinese Radish, Red Cabbage, Orange Cilantro Vinaigrette Fingerling Potato Salad, Scallion, Bean Sprout, Wasabi Peas, Pickled Ginger, Togarashi Shiitake, Miso Mustard Dressing

4 Summer 2018 Entrees Check with your sales person for weekly availability, entrees are offered on a rotating schedule Grilled Chicken Breast with Sweet Ancho and Corn Relish Chipotle Flank Steak with Charred Tomatillo Salsa Salmon Ala Plancha with Cured Fennel and Herb Crème Fraiche Stuffed Pablano Chile with Toasted Farro, Summer Squash, Tomato and Gruyere Cilantro Lime Chicken with New Potato and Pinto Beans Barbecue Chicken Thighs with Blackberry Barbecue Sauce and Pickled Rhubarb Bacon Wrapped Meatloaf with Grilled Peaches Grilled Salmon with Blistered Tomatoes and Haricot Vert Baked Ziti with Eggplant, Fresno Chile and Smoked Mozzarella Grilled Jalapeno Turkey Patty with Carrot Slaw and Scallions Maple Pork Loin with Caramelized Fennel and Preserved Ramps Baja Fish Kebobs with Pineapple Salsa and Chipotle Aioli Farmers Green Bean Casserole Old Bay Fried Chicken with Spicy Crystal Honey Pepper Crusted Tri Tip with Shaved Radish and Watercress Almond Crusted Salmon with Zucchini and Freno Chile Sweet Corn Quinoa Cake with Grilled Corn, Heirloom Tomato and Fennel Frond Pesto Herb Roasted Chicken Legs with Sweet and Spicy Nectarines Leg of Lamb Skewers with Fava Bean Hummus and Marinated Feta Citrus Roasted Tilapia with Marinated Peppers and Lime Eggplant Black Bean Veggie Patties with Fennel Slaw and Coriander Aioli

5 Summer 2018 Entrees Check with your sales person for weekly availability, entrees are offered on a rotating schedule Grilled Chicken Breast with Spicy Mango and Cilantro Cumin Crusted Flank Steak with Fennel Chimichurri Salt Bruleed Salmon with Compressed Cucumber and Sweet Soy Glaze Stuffed Zucchini with Gold Rice, Goat Cheese and Sweet Peppers Chipotle Pulled Beef with Mock Chicken and Peppers Harissa Roasted Half Chicken with Citrus Pole Bean Salad Cuban Style Pork Shoulder with Fried Plantains and Pickled Onions Grilled Salmon with Roasted Patty Pan Squash and Lime Summer Squash Gratin with Gruyere Cheese and Fresh Herbs Garlic Lime Roasted Turkey with Fried Yucca and Scallions Grilled Baby Back Ribs with Succotash Salad Lemon Roasted Cod with Tomato Confit Summer Squash Rosti with Comte and Rhubarb Relish Smoked Chicken Wings with White Peach Buffalo Sauce Chile Rubbed Flat Iron Steak with Sofrito Salsa Grilled Swordfish with Corn and Avocado Salsa Southwestern Enchilada Casserole with Cilantro Lima Crema Ancho Pulled Chicken Burrito with Red Sauce and Fresh Avocado Barbecue Short Rib with Crushed Hazelnuts and Scallions Olive Oil Poached Cod with Meyer Lemon Crust New Potato and Caramelized Fennel Gratin with Parmesan and Thyme

6 Summer 2018 Entrees Check with your sales person for weekly availability, entrees are offered on a rotating schedule Grilled Flank Steak with Summer Piperade Seared Salmon with Pickled Grapes and Celery Ribbons Heirloom Eggplant and Chickpea Curry Pork Carnitas with Summer Tofu Medley Chicken Mole with Sesame Seeds and Pickled Ramps Korean Style Pork Belly with Pickled Daikon and Freson Chile Coconut Shrimp with Spicy Remoulade Smoked Tofu Taquito with Jalapeno Aioli Grilled Chicken Thighs with Plum Gastrique Steak Fajita Polenta with Salsa Roja and Cilantro Grilled Salmon with Kohlrabi Salsa Swiss Chard Spanikopita with Feta Aioli Crispy Chicken Fingers with Maple Chipotle Glaze Braised Lamb Shank with Cucumber and Mint Relish Grilled Tilapia with Cured Carrots and Dill Summer Vegetable Quesadilla with Pepper Jack Cheese and Cilantro Mousse Barbecue Chicken Legs with Crispy Fingerlings and Fried Herbs Grilled Flank Steak with Cucumber Pico De Gallo Slow Roasted Cod with Kohlrabi and Lime Tartar Sauce Corn and Tomato Chilaquilles with Pickled Jalapeno and Chipotle Aioli

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