SOUP:
- chicken and wild rice
SALADS:
- Rubbed kale with pistachio crunch
- roasted icicle radish
- Black magic kale with tamari lemon and tasted pumpkin seeds
- Creamy sriracha lime pasta
- ginger sesame lime slaw
- Beets and balsamic
- Baby spinach red onion croutons and tamari nutch
- Sweet soy vermicelli
- Creamy curried chickpeas
- preserved lemon lentils
SANDWICHES
- Grilled Szechuan-peanut chicken on a bun with spiraled carrots, mizuna, sweet peppers and mayo
- Multigrain croissant with egg salad, pickled reds, cucumber and sprouts
- Sliced multigrain bread with chicken breast, smoked ham, havarti, baby spinach, tomato and honey-mustard sauce
- Wrap! sweet potato-black bean patties, grilled red onion and peppers, feta, candied jalapeno mayo and Riel’s greens
DESSERTS:
- Diablo’s
- chocolate chip oatmeal cookies
- Peanut butter cups (Vegan Sweet Home)