FRITTATA:
- roasted cauliflower, sun dried tomato, cheddar and fresh herbs
SOUP: Creamy chicken and celery
SALADS:
- Rubbed kale pistachio crunch
- creamy curried chickpeas
- Baby spinach, red onion and croutons with tamari-nutch dressing
- Maple balsamic beets
- lemon feta orzo with fresh mint
- Ginger sesame lime slaw
- roasted carrot and cabbage with toasted cumin
- creamy potato dill
- Jade green bok-ch0y
- Sweet soy vermicelli
- quinoa, roasted eggplant and artichoke hearts
SANDWICHES:
- Multigrain croissant with smoked ham, havarti, tomato, local greens and basil pesto
- smoked salmon, caper-dill-cream cheese, cucumber and red onion on a sprouted grain bun
- Multigrain croissant with egg salad, pickled reds and sunflower micro greens
- Wrap! lentil sweet potato patties, cucumber, tomato, pickled carrots, lemon tahini sauce and local lettuce
SWEETS
- Chocolate chip oatmeal
- peanut butter cups
