Sample Spring/Summer Menu at Thirteen Moons!

Menus are tailored to client preferences. These are just some of our delicious offerings.

Breakfast
Fresh berries with organic yogurt and hemp granola
Rhubarb Ginger Muffins
French Toast with Maple Syrup
Poached Eggs with Hollandaise Sauce
Assortment of breads and bagels

Lunch
Watermelon Gazpacho Soup
Quinoa Tabouli on Garden Greens
Whole Grain Breads and Crackers
Lemon Cookies

Dinner
Crunchy Spinach Salad
Grilled Portabello Mushroom Burgers
Wild Rice Pilaf with seasonal vegetables
Fresh Berry Parfait
Organic tea, coffee and juices are always available.
Clients may bring wine to enjoy with dinner.

Seasonal Recipe
Try one of our popular recipes from the Thirteen Moons cookbook.

Crunchy Spinach Salad
Here’s a delightful way to enjoy spinach fresh from the garden and benefit from the iron, zinc and other nutrients packed into this yummy combination.

Salad
1 cup pumpkin seeds
½ cup sunflower seeds
½ lb baby spinach, washed well
1 red pepper, thinly sliced
2 cups mushrooms, sliced
¼ cup hemp hearts
Sprouts to garnish

Dressing
½ cup olive oil
¼ cup plain yogurt
¼ cup lemon or orange juice
1 tbsp maple syrup
2 cloves garlic, minced
1 tsp Dijon mustard
Sea salt and freshly ground pepper to taste

Salad: Toast pumpkin and sunflower seeds in 325°F oven for 5 minutes or until pumpkin seeds start popping. Let cool. In large bowl, mix together salad ingredients, except sprouts.

Dressing: In small bowl, whisk together dressing ingredients.
Toss dressing with salad and garnish with sprouts.

Serves 6.