FRITTATA:
- spring peas, fresh herbs and feta
SOUP:
- Creamy spring spinach soup
- Country Ham and Vegetable
SALADS:
- Rubbed kale pistachio crunch
- Tabbouleh
- Roast potatoes with capers and fresh dill
- white bean, sweet potato toasted garlic and fried sage
- Baby spinach, red onion and croutons with tamari-nutch dressing
- Maple balsamic beets
- Ginger sesame lime slaw
- wasabi-lemon pasta
- Jade green bok-ch0y
- Sweet soy vermicelli
- Creamy curried chickpeas
SANDWICHES:
- Multigrain croissant with Chicken-apple and mixed greens
- Cranberry ciabatta with smoked ham, brie, basil pesto,mayo and greens
- Quesadilla with Mexican Black Beans, Avocado, Cheddar Cheese and Candied Jalapenos
- Multigrain croissant with lightly curried Egg Salad and local micro greens
SWEETS:
- Diablo cookies
- Peanut butter cookies