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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