Recipes

Sample Menu Week 1

  • Feta & Spinach Stuffed Chicken Breast; Mashed Sweet Potatoes with Applesauce and Cinnamon; Green Beans
  • Roasted Salmon Vera Cruz; Lemon-Scented Saffron Rice; Broccoli
  • Easy Vegetable Lasagna; Hearts of Romaine with Garlic Croutons
  • Middle Eastern Chickpea Burgers with Greek Tzatziki and Whole Wheat Pita Bread; Carrot and Beet Slaw with Pistachios and Raisins
  • Tuscan Kale Salad with Buttermilk Dressing
  • Ina’s Roasted Tomato Basil Soup
  • Italian White Bean Soup
  • Insanely Good Brownies (garnished with raspberries)

Sample Menu Week 2

  • Herby Turkey Sliders with Caramelized Onions, Blue Cheese, and Sprouted Wheat Buns; Cucumber and Tomato Salad
  • Linguine with Clams, Scallops, and Shrimp
  • Mushroom, Spinach, and Sun-Dried Tomato Frittata; Roasted New Red Potatoes; Broccoli
  • Greek Stuffed Peppers with Arugula
  • Mixed Greens with Roasted Beets and Tossed with Orange Shallot Vinaigrette
  • Butternut Squash Soup
  • Minestrone Soup
  • Apple Cranberry Crisp with Ginger

Sample Menu Week 3

  • Flat Out Good Chicken with Ancho Chili Relish; Aztec Salad
  • Roasted Cod with Tomato-Peach Salsa; Mexican Rice Verde; Broccoli
  • Whole Wheat Pasta Pesto Primavera
  • Ratatouille over Creamy Polenta; Asparagus
  • Panzanella Salad
  • Carrot Soup with Ginger & Cashews
  • Moroccan Chickpea and Vegetable Soup
  • FVFFH Oatmeal Cookies

Sample Menu Week 4

  • Roasted Cornish Hens with Apple Chutney; Roasted Squash with Fennel and Green Bean
  • Roasted Salmon Escabeche; Mediterranean Black Rice; Broccoli
  • Sunny Beet & Carrot Burgers with Greek Tzatziki and whole wheat pita bread; Marinated Cauliflower Salad
  • Spanish Tortilla; Salsa Cruda
  • Lemony Lentil and Quinoa Salad
  • Red Pepper and Tomato Soup
  • Sicilian Chicken Soup
  • Deep Dark Chocolate Budino