Menu - Conference 2010

Menu Items
Canadian Holistic Nutrition Conference

Friday, May 28th
Dinner

Snap Peas, Grilled Zucchini and Cauliflower Salad with Mint and Orange
Fennel and Boston Bibb Salad with Cookstown Greens and Mixed Sprouts in a Shallot and Fresh Thyme Vinaigrette

Brown Rice, Wheatberry and Barley Risotto with Rapini, Garlic Greens
and Marinated Wild Pacific Salmon
Enchiladas with Roasted Chicken, Melted Leeks and Salsa
Slow Braised Romano Beans with Collard Greens, Roasted Root Vegetables and a Golden Berry and Fresh Herb Puree

Saturday, May 29th
Lunch

Quinoa and Adzuki Bean Salad with Dried Fruit, Toasted Walnuts and a Cider Vinegar and Flax Seed Oil Dressing
Radish and Romaine Salad with Cucumbers, Lemon, Buckwheat Honey and Fresh Basil Dressing
 
Fritatta with Braised Swiss Chard, Roasted Onions and Gruyere Cheese
Tortiglioni with Crimini and Porcini Mushrooms, Toasted Black Garlic,
Tomato and fresh Rosemary
Grilled Chicken Kabobs with Sumac and Dry Lime Yogurt, Curried Lentils