Back by popular demand, our Eat the Rainbow class returns! Discover how the power of eating a variety of brightly colored foods high in antioxidants and phytonutrients can help slow the aging process and reduce our risk of oxidative damage, which plays a major role in disease. Join resident nutritionist Vicki Robichaux and Chef Dan as they lead you through a menu that is not only great for you, but incredibly delicious. Healthy does not sacrifice flavor!
Menu:
Pan Roasted Skin-on Chicken Breast, Beet Sunflower Pesto, Medley of Roasted Root Vegetables, Garlic and Herb Drizzle
Chopped Spring Vegetable Salad, Basil Parsley Pesto Vinaigrette
Southwestern Pan Seared Ruby Trout, Cumin Lime Rice Pilaf, Black and Kidney Bean Relish
Pan Roasted Salmon, Baked Sweet Potato, Sautéed Squash Medley, Curry Mayonnaise
Pan Roasted Pork Tenderloin, Mixed Olive Tapenade, Forbidden Rice, Roasted Asparagus