Thursday
FRITTATA:
- broccoli, feta, roasted red pepper
SOUP:
- Thai curry, coconut squash
- hearty fall vegetable and quinoa
SALADS:
- Rubbed kale pistachio crunch
- Creamy curried chickpeas
- lentil, celery fresh dill and roasted garlic-onion oil
- creamy salted herb pasta
- roasted carrot, eggplant, cauliflower, toasted cumin and arugula
- Baby spinach, red onion and croutons with tamari-nutch dressing
- Maple balsamic beets
- Ginger sesame lime slaw
- Spiralized Beets and Micro greens with honey cider vinaigrette
- Jade green bok-ch0y
- Sweet soy vermicelli
SANDWICHES
- Grilled jerk chicken, sliced tomato, local greens and mayo on sourdough ciabatta
- Multigrain croissant with smoked ham, brie, dill pickle, dijon mayo and mixed greens
- Panini! bacon, avocado, blue cheese, mayo, tomato and arugula
- Wrap! baked tofu, avocado, creamy sesame slaw and chili-nuts
SWEETS
- diablos
- chocolate chip oatmeal
- peanut butter cups
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