FRITTATA:
- broccoli, wild asparagus and cheddar
SOUP:
- Creamy spring spinach soup
SALADS:
- Rubbed kale pistachio crunch
- Chimichurri potatoes
- tangy red bean and carrot
- Sunflower micro greens, spiraled beet and honey cider vinaigrette
- roasted carrots, cauliflower, red mizuna and toasted cumin
- Baby spinach, red onion and croutons with tamari-nutch dressing
- Maple balsamic beets
- Ginger sesame lime slaw
- creamy salted herb pasta
- Jade green bok-ch0y
- Sweet soy vermicelli
- Creamy curried chickpeas
SANDWICHES:
- N-Able Bagel with smoked salmon, herb cream cheese, cucumber and red onion
- Sesame baguette with Creamy-sriracha-lime-chicken-salad, feta and crunchy slaw
- Multigrain croissant with sliced egg, avocado, cheddar, candied jalapeno mayo and micro greens
- Multigrain croissant with chickpea-tamari almond salad, pickled reds and ‘little leaf’ pea shoots
SWEETS:
- Peanut butter cups
- Chocolate chip oatmeal cookies
- peanut butter cookies