Tuesday: Lemon Chicken Orzo / Broccoli Cheddar

~ A light and beautiful soup to help kick off this holiday week. Built upon a hearty chicken base with tons of fresh herbs and lemon zest to really brighten up every bite. Filled with veggies and perfectly cooked orzo pasta to round it out into an ideal lunch or dinner.

Broccoli cheddar is one of those soups that the whole family enjoys even with all those veggies in there. Packed with flavor from not just broccoli, but carrots, celery, onions, potatoes, herbs, and just enough cheese and cream to make it creamy and delicious.

Wednesday- Stuffed Breads

~Pepperoni Rolls and Flavor of the Week Roll

~Focaccia

~Olive Oil Breads

Thursday- Lobster Bisque / Cream of Asparagus

~ I am loving the menu this week! I mean what's not to love about having lobster two days in a row? It begins with Jess's decadent and perfectly made lobster bisque. I just love this soup. Its rich, silky, and so deep in its flavor profile that you want to take your time eating this soup. Pair with a loaf of our sea salt bread and the salad of the week and you have yourself a meal.

Cream of asparagus just says Easter to me. It is simple yet delicious and a classic spring soup. Loaded with tender asparagus, carrots, garlic, onions, celery and herbs making this soup the perfect lunch or side for a holiday meal.

Friday- Lobster Mac and Cheese (or classic)

~ As I was saying earlier, lobster two days in a row! Jess starts making her rue by simmering whole lobster tails and claws in butter, olive oil, fresh garlic and thyme. That is where the flavor begins. Then she builds on it with more lobster, cream, and cheese of course. Make this your meal for Friday or Saturday or use it as a side dish for Easter Sunday. Either way, dinner is done.

Saturday- Quiche

~Bacon Gouda

~Asparagus and Gruyere

~Three Cheese and Herb

Roasted Broccoli Salad~

~ Lightly seasoned and roasted broccoli, shredded carrots, quinoa, toasted almonds, and dried cranberries on a bed of mixed greens.