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