Commit to Change: What We Ate in Vermont

Friday Night Welcome Dinner

• Raw Leeks with Goat Cheese, Cottage Cheese, Chives & Parsley
• Warm Chard Soup
• Wild Salmon with Herbed Butter and Parsley
• Beets on Sautéed Greens

Saturday Morning

• Coffee and Tea
• Morning Smoothie
• Soft Boiled Eggs

Saturday Lunch

• Autumn Harvest Soup
• Rainbow Salad with Cabbage & Fermented Vegetables

Saturday Dinner

• Meatballs with Spaghetti, Carrots & Zucchini Spirals
• Red Tomato Sauce and Arugula Pesto
• Cauliflower Bread with Garlic
• Chopped Salad with Romaine, Carrot Ginger Dressing
• Collard Greens with Shallots
• Pumpkin Pudding with Cranberries and Blackberries

Sunday Breakfast

• Vegetable Frittata
• Sautéed Greens and/or leftover salad