SOUP:
- Chicken and wild rice
- Spicy smoked ham and black bean
SALADS:
- Rubbed kale with pistachio crunch
- Black magic kale with tamari lemon and tasted pumpkin seeds
- Creamy sriracha lime pasta
- ginger sesame lime slaw
- Beets and balsamic
- Baby spinach red onion croutons and tamari nutch
- Sweet soy vermicelli
- Jade green bok choy
- arugula, sweet potato, feta
- Creamy curried chickpeas
- preserved lemon lentils
- salsa fresco-black beans
SANDWICHES
- Hoisin-sesame pork tenderloin on a bun with grilled pineapple, peppers and green onion
- Multigrain croissant with egg salad, fresh herbs, cucumber, sprouts
- Smoked salmon, avocado, cucumber, pickles reds and lemon mayo
- Multigrain bread with chickpea-almond salad, sweet pickles and micro greens
DESSERTS:
- Diablo’s
- chocolate chip oatmeal cookies
- Peanut butter cups (Vegan Sweet Home)