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TUESDAY 03.06
Breaded eggplant and tabbouleh with tomatoes, mint, and zucchini, sourdough bread, and haydari.

WEDNESDAY 04.06
Grilled vegetables and slow-roasted chicken in lemon and white wine, watermelon salad with olives and arugula, focaccia, and whipped herb butter.

THURSDAY 05.06
Stuffed bell peppers and rice pilaf with crispy chickpeas, kale and mint salad, sourdough bread, and tahini dressing with pomegranate seeds.

FRIDAY 06.06
Pasta in fresh asparagus pesto, fried asparagus, citrus salad, sourdough focaccia, and cottage cheese cream.

SATURDAY 07.06
Fried gnocchi with garlic, sage, and browned butter, caprese salad, sourdough bread, and pesto.

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