FRITTATA:
- potato, broccoli, feta
SOUP:
- coconut-butternut squash
SALADS:
- Rubbed kale pistachio crunch
- creamy curried chickpeas
- roasted carrot, eggplant, arugula and toasted cumin
- creamy salted herb pasta
- Baby spinach, red onion and croutons with tamari-nutch dressing
- Maple balsamic beets
- quinoa, black bean, local corn & honey lime dressing
- Ginger sesame lime slaw
- roasted potato, fried caper dill
- Jade green bok-ch0y
- Sweet soy vermicelli
- sunflower micro greens, spiraled beets and honey cider vinaigrette
SANDWICHES
- Multigrain croissant with chicken apple salad and mixed greens
- smoked ham, havarti, lovely tomato, sweet onion, fresh herb-sub- sauce and greens
- Multigrain croissant with egg salad, pickled reds and sunflower micro greens
- lentil-sloppy-Joe with creamy-jalapeno slaw on a multigrain bun
SWEETS
- Diablos
- spiced oatmeal and currants
- Peanut butter cups (vegan)