• Broccoli, mushroom and Asiago


  • Thai coconut butternut squash
  • Cajun beef and tomato


  • 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


  • 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!)


  • Browned-Butter chocolate chip cookies
  • Peanut Butter Cups (Vegan Sweet Home)

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