PLP Purple Light Project

6 oz. Baked Chicken Parmesan with Provolone, shells and red sauce

Diced grilled chicken breast over a bed of spinach and fire roasted peppers. Served with a side of balsamic vinaigrette dressing.

slow roasted shredded beef over a roasted red pepper and served with a side of brown rice.

A Belgian Waffle with seasonal fruit and Mascarpone cream

Seared Turkey burgers served with sautéed spinach and mashed sweet potato.

6 oz. of Sliced Chicken Breast with Charred Broccoli

Chicken Caesar Salad wrap with a side of Terra Chips

slow roasted shredded beef over a roasted red pepper and served with a side of brown rice.

Grain Bowl with Salmon made with Bulgar, Asparagus, Peas, Broccoli, Tomato, Pistachio, and a Lemon Tahina Sauce.

Syrian Kale Caesar Salad made with Lacinto kale, Crispy Chic Peas, Aged Sheep's Milk Cheese.

Grilled lemon chicken with quinoa and seared asparagus.

Salmon with quinoa, chickpeas, radish, and pickled onion

Quinoa, Avocado, Radish, Green Chickpeas, Hummus, Sweet Potato, Chimichurri Sauce

Zo Bowl is made with Israeli Salad, Black Garlic Filet, Crispy Chic peas, Charred Broccoli and Potatoes, Served with Tzatziki Sauce.