FRITTATA:
- Broccoli, mushroom and Asiago
SOUP:
- Thai coconut butternut squash
- Cajun beef and tomato
SALADS:
- Roast potato, fresh dill and fried capers
- Rubbed kale pistachio crunch
- Masala lentil sweet potato
- Baby spinach, red onion and croutons with tamari-nutch dressing
- Sunflower micro greens and spiraled beets
- kim-chi style slaw
- Creamy salted herb pasta
- roasted carrots and lovely local radishes
- Maple balsamic beets
- Ginger sesame lime slaw
- Sweet soy vermicelli
- Creamy curried chickpeas
- Jade green bok-choy
SANDWICHES:
- Multigrain croissant with chicken, bacon, tomato, Riel Acre’s mixed greens and sweet-red pepper-mayo
- Panini-ized sprouted grain bread with roast beef, Swiss cheese, caramelized onion, kosher dill and Dijon-mayo
- Baguette with feta, sliced-spiced sweet potato, fresh garlic mayo, pickled beets and chopped fresh herbs (Bridget’s fave!)
SWEETS:
- Browned-Butter chocolate chip cookies
- Peanut Butter Cups (Vegan Sweet Home)