SOUP:
Hoisin beef
Middle Eastern lentil
FRITTATA: Sweet potato, chipotle cheddar
HOT STUFF: African peanut stew
SALADS:
- Rubbed kale with pistachio crunch
- Arugula and spiraled beets, Pepita and lemon-tamari
- Roasted potato and red pepper with arugula
- Creamy salted herb pasta
- Maple balsamic beets
- Creamy garlic bacon pasta
- ginger sesame lime slaw
- Baby spinach, red onion, croutons and tamari-nutch
- Sweet soy vermicelli
- Creamy curried chickpeas
- Black bean and sweet potato
SANDWICHES:
- Multigrain croissant with chicken apple salad and mixed greens
- Semolina baguette roast beef, provolone, caramelized onion, sunflower Micro Greens, and dijon mayo
- Black bean and cream cheese Quessadilla with olive cilantro salsa
SWEETS:
- diablo’s
- peanut butter cookies
- chocolate chip oatmeal cookies