Wednesday
FRITTATA:
- roasted eggplant, red pepper, cauliflower, fresh herbs and feta
SOUP:
- Middle Easter red lentil with lemon
- Lemon grass chicken ad bok-choy
SALADS:
- Rubbed kale pistachio crunch
- Creamy curried chickpeas
- masala- sweet potato-quinoa
- Baby spinach, red onion and croutons with tamari-nutch dressing
- roasted carrot, brussel sprouts, green beans, toasted cumin and arugula
- Maple balsamic beets
- Creamy salted herb pasta
- Ginger sesame lime slaw
- red bean and pickled garlic
- Spiralized Beets and Micro greens with honey cider dressing
- Jade green bok-ch0y
- Sweet soy vermicelli
SANDWICHES
- Multigrain croissant with chicken breast, bacon, roasted garlic mayo, tomato and mixed greens
- Grilled Jerk chicken thigh, tomato, lettuce and mayo on a Brioche bun
- Panini-ized multigrain croissant with sliced egg, avocado, smoked Gouda, sweet chili-mayo and arugula
- Ciabatta with spice-roasted-sweet-potatoes, feta, Pickled beet stix, fresh-garlic-mayo and fresh herbs (Bridget’s fave)
SWEETS
- Chocolate chip oatmeal
- maple walnut and currants
- peanut butter cups
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