Menu for September 13-September 26

Tuesday September 13th: Chicken Greek Salad (1 cucumber, 1 tomato, 1/2 head of lettuce) 25 minutes
Wednesday September 14th: Restaurant-Style Zuppa Toscany; 1 Hr 5 Min or Vegetarian Kale Soup; 55 minutes (1 head kale) & Homemade Fruit Roll-ups (2 1/2-3 cups plums, or your choice of fruit or fruit mixture) 6-8 hours
Thursday September 15th: Cucumber Sandwich (6 slices cucumber, 1 tomato, 1 large leaf of lettuce--per serving) 10 minutes AND Cucumber Water (1/2 a cucumber) 5 minutes or less
Friday September 16th: Grilled Chicken and Peach Salad (3-4 peaches, 1/2 head lettuce) 20 Minutes
Saturday September 17th: Jamie Dana’s Broccoli Sun-dried Tomato Pasta (1 bunch Broccoli) 20 Minutes
Sunday September 18th: Individual Lettuce Chopped Salad (1/2-1 head of lettuce, 1 tomato, 1/2 cucumber, 12 grapes)
Monday September 19th: Sticky Sweet Sausage Kabobs (1 red bell pepper, 1 zucchini) 35 minutes
Tuesday September 20th: Red Leaf Salad (1 head lettuce, 1 bunch radishes) 15 minutes
Wednesday September 21st: Whole wheat waffles with sauteed nectarines (5-6 nectarines) 30 minutes
Thursday September 22nd: Lime Fish Tacos (1 cup shredded lettuce, 1 tomato) 20 minutes
Friday September 23rd: Late Summer Bean and Vegetable Salad (2 red peppers, 4 small yellow squash) Or Yellow Squash Casserole (all the squash from your share); 1 Hr 35 Min & Agua De Melon (1 Cantaloupe)
Saturday September 24th: Chicken Pasta Salad with Cashews and Dried Cranberries (1 1/2 cups grapes) 2 Hrs 45 Min
Sunday September 25th: Chicken & Corn Chili (4 ears of corn) 4-6 hours
Monday September 26th: Zucchini Bread (3 cups grated zucchini) 1 hr. 15 minutes OR Gluten Free Zucchini Bread (1 cup zucchini) 1 hr. 15 minutes