Monday

FRITTATA…2 ways
  • Mushroom, artichoke, Sun dried tomato and Asiago cheese
SOUP:
  • Curried beef and vegetable
  • Jerk black bean and sweet potato
SALADS:
  • Freshly picked local greens and radishes with a light vinaigrette 🙂
  • Rubbed kale pistachio crunch
  • Baby spinach, red onion and croutons with tamari-nutch dressing
  • Creamy salted herb and fresh tomato
  • roasted carrot and arugula with Za’tar
  • Chipotle black bean and pineapple
  • Toasted garlic and chili Melange (edamame, corn, pinto and black bean, carrot)
  • Maple balsamic beets
  • Ginger sesame lime slaw
  • Sweet soy vermicelli
  • Creamy curried chickpeas
  • Jade green bok-choy
SANDWICHES:
  • Multigrain croissant with chicken apple salad and mixed greens
  • Tex-Mex Sloppy Joe with avocado and tomato
  • Quesadilla! Spiced black beans, sweet jalapeno-cream cheese, roasted red peppers and cheddar
SWEETS:
  • Browned butter chocolate chip cookies
  • peanut butter cups (Vegan Sweet Home)

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