FRITTATA:
- roasted peppers, zucchini, eggplant, kalamata olives feta and fresh herbs
SOUP:
- jerk chicken soup
- Tomato, lentil, coconut
SALADS:
- Rubbed kale pistachio crunch
- Creamy curried chickpeas
- sweet potato quinoa with roasted garlic oil
- roasted beet, feta and pumpkin seeds
- Baby spinach, red onion and croutons with tamari-nutch dressing
- roasted potato, fried caper and fresh dill
- Maple balsamic beets
- Creamy salted herb pasta
- Ginger sesame lime slaw
- Spiralized Beets and Micro greens with honey cider dressing
- Jade green bok-ch0y
- Sweet soy vermicelli
SANDWICHES
- N-Able Bagel with peameal, cheddar, caramelized onions and dijon mayo
- Multigrain croissant with chicken-apple salad with mixed greens
- Quesadilla! Pulled pork, feta, pineapple-lime slaw and chipotle mayo
- Gochujang baked tofu in (Korean pepper sauce), cucumber, scallions, spiraled carrots and beets, and avocado on sour dough ciabatta
SWEETS
- Chocolate chip oatmeal
- peanut butter cups
- Nanaimo bars (vegan sweet home)