It’s the first week after your New Years Resolution and we’ve got a couple things to keep you going: A new 1/2 soup and 1/2 salad for $7, and an updated salad only available this week: poached shrimp salad, poached shrimp, arugula, radish and red grapefruit with a citrus vinaigrette for $9. Start this year off on the right foot, eating right. But come in quick, they’ll only be around from this Monday the 4th to Friday the 8th.

Bringing back our eight weeks of winter this year we wanted to bring you new, fun items – as well as great deals. We’re really excited with this year’s ‘Weeks of Winter Wonder,’ stay up-to-date and stay tuned.

1/2 cup butternut squash, peeled, seeded & diced
1 tablespoon butter
1/4 cup dried cranberries
1/4 cup almond slices, toasted
salt & pepper to taste

1/4 cup extra virgin olive oil
2 tablespoons white balsamic vinegar
2 teaspoons shallots, finely diced & sauted until soft

Toast quinoa in saute pan with the olive oil.  In medium pot, mix together toasted quinoa & water; bring to a boil.  Reduce heat; cover & cook for 15 minutes. Drain & then spread out on a sheet tray to cool.  Meanwhile saute in butter the butternut squash until soft. 

Whisk together 1/4 cup olive oil, white balsamic vinegar & shallots.

In large bowl mix together quinoa, butternut squash, cranberries, almonds & vinaigrette.  Salt & pepper to taste.