Grow your own cilantro. Click on the photograph for a link to seedsavers.org.
Lunch
Taco Seasoned Tofu** with Black Bean Salsa; Roasted Vegetables with Cilantr
o*** @BUTLER/WILSON
Polenta with Spicy Tomato Basil Sauce @FORBES
Beef Rendang; Quinoa Succotash @ROCKY/MATHEY
Dinner
Lemon Pepper Fish* @BUTLER/WILSON
Korean BBQ Short Ribs; Thai Grilled Zucchini; Curried Sweet Potato & Lentil Stew @CJL
Maple Roasted Duck with Butternut Squash Polenta; Stir Fried Baby Corn @GRAD COLLEGE
Honey Brined Lemon Sage Turkey; Greek Salad; Pasta Salad with Mozzarella & Pesto @WHITMAN
*Monterey Bay Aquarium Seafood Watch program; nearly 80% of total seafood purchases are categorized as sustainable in accordance with Seafood Watch’s principles.
**House Foods organic, non-GMO, OU, kosher tofu made of American-grown soy
***spotlight: cilantro/coriander – fragrant flavor that is reminiscent of both citrus peel and sage; vitamins K, C, A. This herb, often used in Mexican and Indian cooking, grows well in most regions of the United States and was brought here by the British in the 1700s, according to seedsavers.org, a source of heirloom produce seeds.