BOX 5 MEALS (S3)
WEEK 3
Starters of the week :
3 - 2E VELOUTE WITH CARROTS / COCONUT MILK
3 - 8E VELOUTE OF CAULIFLOWER / SWEET CURRY
3 - 12E WHITE ASPARAGUS VELOUTE
3 - 1E CELERIAC SALAD, WHITE CABBAGE, CARROT, RED ONION AND GRILLED CORN, YOGHURT VINAIGRETTE
3 - 3E BLACK LENTILS SALAD / FETA / EDAMAME / ALMONDS
The dishes of the week :
3 - 8P BREADED TURKEY ESCALOPE WITH TOMATO SAUCE, PARMESAN, ZUCCHINA EN PEPPERS, SEMOLINA WITH GREEN HERBS
3 - 1P SEA BREAM FILLET IN HERB CRUST, ROASTED CHERRY TOMATOES AND ONIONS, ORZO WITH FRESH BASIL OIL
3 - 5P BONELESS HAM, CREAM SAUCE WITH MADAGASCAR GREEN PEPPER, GRILLED ERYNGII MUSHROOMS WITH FLAT-LEAF PARSLEY, MASHED POTATOES
3 - 10P MEATLOAF WITH COOKINJUICES, CAULIFLOWER WITH TURMERIC, POTATO WEDGES WITH BAY LEAF AND CORIANDER OIL
3 - 3P CHICKEN SUPRÊME WITH SWEET PEPPERS AND STRACCIATELLA, ROASTED SPINACH AND ONIONS, RADIATORI WITH FRESH HERBS
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