• Broccoli, feta, fresh basil
  • Ham and split pea
  • Mushroom coconut
  • Rubbed kale pistachio crunch
  • Creamy salted herb pasta
  • roasted carrot, white bean and miso-dijon
  • Baby spinach, red onion and croutons with tamari-nutch dressing
  • wild rice, grilled zucchini, red peppers and toasted almonds
  • Sunflower micro greens and spiraled beets
  • Maple balsamic beets
  • roast potato, fried caper and fresh dill
  • Ginger sesame lime slaw
  • Jade green bok-choy
  • Sweet soy vermicelli
  • Creamy curried chickpeas
  • Multigrain croissant with chicken apple salad and mixed greens
  • Sourdough ciabatta with Smoked ham, havarti, tomato, sweet onion, local greens, mayo and fresh herb sub sauce
  • Olive-chive buns with Tamari-almond-chickpea salad, sweet pickles and mixed green
  • Diablo’s
  • Peanut butter cookies

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