SOUP:
- chicken and wild rice
SALADS:
- Riel Acre’s rainbow swiss chard with Megan’s maple-bourbon dressing
- Rubbed kale with pistachio crunch
- dill pickle red and white bean salad
- fennel slaw
- Black magic kale with tamari lemon and tasted pumpkin seeds
- Creamy sriracha lime pasta
- ginger sesame lime slaw
- Beets and balsamic
- Baby spinach red onion croutons and tamari nutch
- Sweet soy vermicelli
- Creamy curried chickpeas
- Salsa fresco black bean salad
SANDWICHES
- Grilled Schumann-peanut chicken on a bun with spiraled carrots, mizuna, sweet peppers and mayo
- Multigrain croissant with tuna-caper-parsley salad, cucumbers and local sprouts
- roast beef, chipotle-blue cheese mayo, tomato, sweet onion and Riel greens
- Wrap! sweet potato-black bean patties, cheddar, maple-jalapeno mayo, Riel’s greens and sprouts
DESSERTS:
- Diablo’s
- chocolate chip oatmeal cookies
- Peanut butter cups (Vegan Sweet Home)