HOT STUFF:
- African peanut stew with chickpeas and sweet potato
FRITTATA:
- roasted cauliflower, red pepper, caramelized onion and cheddar
SOUP:
- Middle Easter red lentil with lemon
- jerk chicken soup
SALADS:
- Rubbed kale pistachio crunch
- Creamy curried chickpeas
- roasted beet, feta and pumpkin seeds
- Baby spinach, red onion and croutons with tamari-nutch dressing
- roasted carrot, brussel sprouts, green beans, toasted cumin and arugula
- Maple balsamic beets
- Creamy salted herb pasta
- Ginger sesame lime slaw
- red bean and pickled garlic
- Spiralized Beets and Micro greens with honey cider dressing
- Jade green bok-ch0y
- Sweet soy vermicelli
SANDWICHES
- Multigrain croissant with chicken-apple salad with mixed greens
- Pulled pork, pineapple-lime slaw and chipotle mayo on a brioche bun
- Panini-ized multigrain croissant with sliced egg, ham, smoked Gouda, sweet chili-mayo and arugula
- Gochujang baked tofu in (Korean pepper sauce), cucumber, scallions, spiraled carrots and beets, and avocado on sour dough ciabatta
SWEETS
- Chocolate chip oatmeal
- diablos
- peanut butter cups