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MONDAY

Roasted lambbreast with warm spices, served with bulgur salad, lightly pickled cabbage andred onion, za'tar, and sumac.

Green dish: Tofumarinated in warm spices and pan-fried, served with bulgur salad, lightlypickled cabbage and red onion, za'tar, and sumac.

TUESDAY

Roastedturkey cuvette with brown sauce flavored with lingonberries, accompanied byroasted potatoes with fresh rosemary.

Green dish: Pan-friedmushroom steak with cream sauce flavored with lemon, accompanied by roastedpotatoes with fresh rosemary and lingonberries.

WEDNESDAY

Red lentildall with plenty of ginger and intense heat from spices, served with steamedrice. Accompanied by a fresh raita of yogurt and coriander.

THURSDAY

Friedmedister sausage with stewed potatoes, cucumber salad, and coarse mustard.

Green dish: Veganbeetroot steak with stewed potatoes, cucumber salad, and coarse mustard.

FRIDAY

Mamma Mia –Porchetta roast with warm potato salad packed with fresh herbs and toastedalmonds.

Green dish: Cabbagedolma filled with white bean farce seasoned with fresh herbs, served with warmpotato salad with fresh herbs and toasted almonds.

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