FRITTATA: Roasted za’tar carrots, feta and parsley SOUP: Turkey vegetable mushroom coconut SALADS: Rubbed kale pistachio crunch Creamy curried chickpeas roasted beets, feta and toasted pepitas creamy sriracha lime pasta Baby spinach, red onion and croutons with tamari-nutch dressing Maple balsamic beets Ginger sesame lime slaw Spiralized Beets and Micro greens with honey cider vinaigrette…