Wednesday

FRITTATA:

• Mild Cajun, sweet potato, red pepper, spinach and feta

SOUP:

• Leek and potato
• Middle Eastern red lentil

SALADS:

• Rubbed kale pistachio crunch
• Jerk black bean
• Roasted potato, fresh dill and fried caper
• Roasted carrot, zucchini and eggplant, red mizuna, toasted cumin
• Baby spinach, red onion and croutons with tamari-nutch dressing
• Sunflower-micro greens, spiraled beets, honey cider vinaigrette
• Maple balsamic beets
• Lemon Feta Orzo
• Ginger sesame lime slaw
• fennel apple slaw with toasted almonds
• Sweet soy vermicelli
• Creamy curried chickpeas

SANDWICHES:

• Multigrain croissant with chicken-apple salad and local sprouts
• Sesame baguette with roast beef, caramelized onion, provolone, ‘super 7-micro greens’, grainy mustard-mayo
• Panini-ized multigrain rye with preserved lemon-chevre, roasted red peppers, fresh mint and baby spinach

SWEETS:

• Peanut butter cups
• Diablo’s