Tuesday
FRITTATA:
- broccoli, sun dried tomato, feta
SOUP:
- Country ham and vegetable
- Creamy tomato dill
SALADS:
- Rubbed kale pistachio crunch
- roasted carrot, eggplant, arugula and toasted cumin
- Baby spinach, red onion and croutons with tamari-nutch dressing
- Sunflower-micro greens, spiraled beets, honey cider vinaigrette
- Maple balsamic beets
- Creamy sriracha-lime pasta
- Ginger sesame lime slaw
- Jade green bok-choy
- Sweet soy vermicelli
- Creamy curried chickpeas
- Lentil with toasted garlic, tomato and fresh oregano
SANDWICHES:
- Multigrain croissant with chicken apple salad with local greens
- Smoked ham, havarti, tomato, sweet onion, local greens and fresh herb sub sauce on a grain bun
- Sliced egg and avocado on sourdough ciabatta with red peppers cucumber, candied jalapeno mayo and local sprouts
SWEETS:
- Peanut butter cookies
- chocolate chip oatmeal
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