Wednesday

FRITTATA:

  • Cauliflower, sundried pesto, cheddar

HOT STUFF:

  • African peanut stew with chickpeas, kale and sweet potato

SOUP:

  • Dill pickle-potato
  • smoked ham and sweet potato
  • Mushroom coconut

SALADS:

  • Rubbed kale pistachio crunch
  • Creamy curried chickpeas
  • Lemon Feta orzo
  • roasted carrot, zucchini, toasted cumin and arugula
  • Baby spinach, red onion and croutons with tamari-nutch dressing
  • Zippy red bean
  • creamy potato dill
  • Maple balsamic beets
  • Ginger sesame lime slaw
  • Spiralized Beets and Micro greens with honey cider dressing
  • Jade green bok-ch0y
  • roasted carrot, zucchini, toasted cumin and arugula
  • Sweet soy vermicelli

SANDWICHES

  • Multigrain croissant with chicken-apple salad, tomato, avocado and mixed greens
  • Quesadilla! Calabrese, smoked ham, pineapple, provolone, basil- Micro-greens and mayo
  • Cranberry ciabatta with sliced egg, avocado, sweet peppers, cucumber, candied J-mayo and sunflower micro-greens
  • Sesame ciabatta with spiced sweet potato slices, feta, fresh garlic mayo, pickled beet stix and fresh herbs (Bridget’s fave)

SWEETS

  • peanut butter cookies
  • chocolate chip oatmeal
  • diablos

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