Vegetarian 

DAY 1:
ZUCCHINI FETTUCCINE WITH HAZELNUTS, ARUGULA, PARMESAN
AND PURPLE BASIL DRESSING

BELUGA LENTILS, EMPEROR'S RICE AND MUSHROOM VEG BALLS
WITH SMOKY TOMATO SAUCE WITH FRESH BASIL

DAY 2:
BABY GREENS, CHERRY TOMATOES, OLIVES, CUCUMBER AND FETA SALAD WITH OREGANO INFUSED CIDER VINEGAR AND AVOCADO OIL DRESSING

ROASTED CARROTS, BUTTERNUT SQUASH, AND JERUSALEM ARTICHOKES WITH PRESERVED LEMON, POMEGRANATE SEEDS, PINEAPPLE SAGE AND SAFFRON-LEMON BASMATI RICE

DAY 3:
MOROCCAN APPLE-CARROT SALAD WITH MINT AND CORIANDER

KOSHERI WITH TOMATO SAUCE (lentils and rice)

CHARGRILLED EGGPLANT WITH YOGURT, PARSLEY AND PICKLED CHILIS

DAY 4:
SALAD OF SHAVED FENNEL, ROMAINE, CITRUS SEGMENTS, SOFT BOILED DUCK EGGS, GREAT WHITE BEANS, SHAVED MANCHEGO, TOASTED
HAZELNUTS, ROASTED CELERY LEAVES AND
A GREEN GODDESS-YOGURT DRESSING

CUMIN ROASTED YELLOW AND PURPLE CAULIFLOWER RICE WITH
GARBANZO BEANS, LEMON, SHALLOTS, CILANTRO AND GINGER

ROASTED MIXED MUSHROOMS WITH CINNAMON, LEMON AND PARSLEY
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