Monday February 13,2012

PASTA: Campanelle with Swiss chard, cherry tomatoes, fresh basil, parsley, and oregano topped with Parmigiano reggiano

BAKED: Rotini with sautéed ham, leeks, and broccoli in a four cheese sauce

ENTREE: Spaghetti with Italian meatballs and marinara sauce

PIZZA: Cheese

SOUP: 1.-Split pea (NO BACON) or  2.- Tomato orzo (VEG)

½ SANDWICHES: Ravinia or Palio

Tuesday -

PASTA: Cheese ravioli with meat sauce (premium sirloin and kobe beef) or marinara sauce

BAKED: Rigatoni with roasted red peppers and eggplant in pesto sauce

ENTREE: Blackened grilled chicken served with red beans and rice with a side of braised kale.

PIZZA: sausage

SOUPS: 1.Mushroom and rice in clear broth (VEG) or 2.-Cream of white chicken chili: Topped with fresh chopped chives

½ SANDWICHES: Ham or Mozza e pom

Wednesday -

PASTA: Farfalle alla “Campagna” with fresh tomatoes, fresh basil, and fresh mozzarella cheese

BAKED: Macaroni and cheese with pancetta (Italian bacon) and green peas

ENTREE: Baked lemon parmesan white fish topped with awhite wine cream sauce served over fettuccine and Sautéed broccoli and  mushrooms in garlic olive oil

PIZZA: pepperoni

SOUPS: 1.-Cream of chicken dumpling or 2.- Tomato basil (VEG)

½ SANDWICHES: Classico or Tuna

Thursday -

PASTA: Gnocchi in marinara sauce

BAKED: Cellentani with Italian sausage, spinach, and mushrooms in cream sauce

ENTREE: Chicken parmigiano lightly breaded chicken breast topped with a tomato basil sauce and melted Mozzarella cheese served over linguine and grilledvegetables

PIZZA: Spinach and ricotta cheese calzone

SOUPS: 1. Cream of asparagus or  2.- Pasta E fagioli (VEG)

½ SANDWICHES : Turkey or Palermo

Friday -

PASTA: Penne alla arrabbiata (Spicy)

BAKED: Cellentani with grilled chicken and spinach in a mushrooms cream sauce

ENTREE: Chile honey roasted salmon with roasted tomatillo salsa, served with black beans, and white rice

SOUPS: 1. Vegetable barley in clear broth (VEG) or 2.-Manhattan clam chowder

½ SANDWICHES: Monterrey or 2.- Mozza e pom