| February |
| Feb. 1 |
Thai Chicken Curry Stew with Zucchini, Carrots, Peanuts and Lime with Basmati Rice; Orange Caramel Flan
|
| Feb. 8 |
Filet Mignon with Chili-Lime Sauce, Tomato-Cilantro Relish and Corn-Black Bean Confetti; Lemon Tequila Mousse
|
| Feb. 15 |
Penne with Italian Sausage, Fresh Herbs, Smoked Mozzarella in Creamy Tomato Sauce; Rich Espresso Kahlua Brownie Bars with Toasted Walnuts
|
| Feb. 22 |
Scallop and Shrimp Enchiladas with Jack Cheese and Salsa Verde; Refried Black Beans with Bacon and Feta Cheese
|
| Feb. 29 |
Curried Couscous with Cashews, Raisins, Roasted Vegetables, Cilantro-Lime Yogurt and Peach Chutney; Championship Cheese Bread with Sharp Cheddar and Parmesan
|
| March |
| March 7 |
PGrilled Pork Medallions with Black Beans, Pickled Onions and Tomatillo Salsa; Layered Cornbread Salad with Tomatoes, Pickles and Bacon
|
| March 14 |
Sautéed Cajun Chicken with Spicy Tomato-cilantro Salsa; Zucchini and Corn Cakes with Parmesan and Cheddar Cheeses
|
| March 21 |
Beef Tenderloin with Mushrooms in Creamy Mustard Sauce served over Noodles; Chocolate-Grand Marnier Tart
|
| March 28 |
Smoked Chicken Fettuccine with Basil, Tomatoes and Pine Nuts; Warm Goat Cheese Salad with Roasted Yellow Pepper Dressing
|
|
April
|
| April 4 |
Grilled Soy-Marinated Tuna with Ginger-Cilantro-Butter Sauce; Chinese Brown Rice with Pecans and Orange-Sherry Sauce
|
| April 11 |
Iranian Mushroom Patties with Whole Wheat Pita, Asparagus Pesto and Arugula; Green Harissa with Lemon and Orange
|
| April 18 |
Roasted Marinated Pork Tenderloin with Green Chiles and Tomato, Chile and Pea Salsa; Santa Fe Cheese Soup with Apples, Carrots and Jalapeno
|
| April 25 |
Citrus and Chile Marinated Chicken with Red Bell Pepper Sauce; Basmati Rice and Pine Nut Salad with Oliver and Red Onion
|
|
May
|
| May 6 |
Beef with Spicy Peanut Sauce and Marinated Cucumbers; White Chocolate Banana Cream Pie
|
| May 13 |
Roasted Red Peppers with Lemon Vinaigrette on Shredded Romaine; Stuffed Pasta with Smoked Chicken, Ricotta and Fresh Herbs in a Tomato-Red Wine-Oregano Sauce
|
| May 20 |
Baked Tilapia with Yogurt-Horseradish Lemon Glaze topped with Dill and Capers; Zucchini and Tomatoes in Basil Cream Sauce
|
| May 27 |
Roasted Poblano stuffed with Pinto Beans, Cheese, Tomato, Cilantro and Lime; Rice Salad with Cilantro, Jicama and Avocado in a Lemon Dressing
|
