SOUP:
- Creamy fresh tomato dill
SALADS:
- Black magic kale and spiraled beets and tamari lemon
- Creamy potato dill
- ginger sesame lime slaw
- Black bean pineapple lime
- creamy wasabi pasta
- beets and balsamic
- mizuna, red onions, spiraled carrots
- Sweet soy vermicelli
- creamy curried chickpeas
- Dill pickle red bean
SANDWICHES:
- N-Able Bagels, with smoked salmon, caper dill cream cheese, cucumber and red onions
- Multigrain croissant Smoked ham, Genoa salami, sweet onion, tomato, Riel’s lettuce, fresh herb sauce and mayo
- Santa Fe style chicken salad, avocado, Riel Acre’s greens on a soft bun
- Sprouted grain bread ‘Cashew cheese’, grilled peppers, onions, zucchini and Riel’s baby spinach 🙂
DESSERTS:
- Diablo’s
- chocolate chip oatmeal
- peanut butter cookies
- Peanut butter cups (vegan sweet home)