FRITTATA:
- butternut squash red peppers fresh basil and Beemster cheese
HOT STUFF:
- African peanut chickpea stew with sweet potato and kale with tortilla chips
SOUP:
- chicken, orzo and vegetable
- creamy kale-cashew
SALADS:
- Rubbed kale pistachio crunch
- Creamy curried chickpeas
- roasted carrot, zucchini, toasted cumin and arugula
- Baby spinach, red onion and croutons with tamari-nutch dressing
- lentils with honey-orange vinaigrette
- chimichurri potato with capers
- Maple balsamic beets
- Ginger sesame lime slaw
- creamy sriracha pasta
- Spiralized Beets and Micro greens with honey cider dressing
- Jade green bok-ch0y
- roasted beets, feta and pepitas
- Sweet soy vermicelli
SANDWICHES
- Multigrain croissant with chicken apple salad and mixed greens
- Honey garlic chicken thigh on a sour dough ciabatta with pineapple, sweet onion, cucumber and mayo
- Panini-ized ciabatta with Montreal smoked meat, sauerkraut and dijon mayo
- Sourdough ciabatta with ‘Moroccan carrot almond’, grilled peppers, zucchini, onion and feta
SWEETS
- peanut butter cups
- chocolate chip oatmeal
- diablos