Wednesday
FRITTATA:
- cauliflower, sun-dried tomato pesto and cheddar
HOT STUFF:
- Caribbean chicken curry with coconut rice
SOUP:
- creamy kale and bacon
- Charred tomato vegetable and quinoa
SALADS:
- Rubbed kale pistachio crunch
- Creamy curried chickpeas
- fennel, apple slaw
- chili-lime black bean with sweet corn
- Creamy salted herb pasta
- Baby spinach, red onion and croutons with tamari-nutch dressing
- Maple balsamic beets
- Ginger sesame lime slaw
- roasted carrot, zucchini, toasted cumin and arugula
- Spiralized Beets and Micro greens with honey cider vinaigrette
- Jade green bok-ch0y
- Sweet soy vermicelli
SANDWICHES
- Wrap! chicken Caesar with a toasted garlic -Asiago bread crumb crunch thingy
- Multigrain croissant with egg salad, pickled reds and micro greens
- Cranberry ciabatta with bacon, brie, balsamic onions, mayo and ‘super 7 micro greens’
- Panini-ized ciabatta with avocado, provolone, sautéed mushroom-grape tomato and kale melange 🙂
SWEETS
- Diablo
- Molasses cookie
- chocolate chip oatmeal
- peanut butter cookies
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