This week's Menu

Click below to see the full recipe details for each day

[vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_custom_heading text=”WEEKLY SHOPPING LIST” font_container=”tag:h2|text_align:center” use_theme_fonts=”yes” css=”.vc_custom_1589570088981{margin-top: 10px !important;}”][vc_custom_heading text=”March 18 – 22, 2020″ font_container=”tag:h3|text_align:center” use_theme_fonts=”yes”][vc_separator color=”black” border_width=”2″ el_width=”90″][/vc_column][/vc_row][vc_row][vc_column width=”1/6″ css=”.vc_custom_1589545539004{border-radius: 5px !important;}”][/vc_column][vc_column width=”2/3″][vc_column_text]

PRODUCE
Shallot 1
Garlic 3 bulbs
Green Onion 1
Kale, Spinach or Chard 30 g / 3 oz
Salad Greens 8 cups
Carrot 300 g / 12 oz
Celery 115 g / 4 oz
Lemon 2
Navel Orange 3
Grapefruit 1
Ginger 100 g
Broccoli 600 g
Butternut Squash 1
Parsnip 300 g
Red Onion 1
HERBS
Thyme 1 bunch
Parsley 1 bunch
CONDIMENTS
Rice vinegar
Sesame oil
Red pepper flakes
Sesame seeds
MEAT & FISH
Mussels 1.8 kg / 4 lb
Pork, loin 1
Chicken, whole 1
BAKERY
Bread 12 slices
MISCELLANEOUS
White wine 1 bottle

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