FRITTATA
- grilled peppers, asparagus and cheddar
SOUP
- Hoisin Chicken and vegetable
- curried lentil coconut
SALADS:
- Rubbed kale pistachio crunch
- ‘Jerk’ black bean
- Toasted garlic sesame bean, edamame, corn and carrot
- Sunflower micro greens with spiraled beets
- Creamy wasabi pasta
- Maple balsamic beets
- Ginger sesame lime slaw
- Baby spinach, red onion, croutons and tamari-nutch
- Sweet soy vermicelli
- Grilled purple cabbage with sesame rice wine
- Creamy curried chickpeas
- Jade green bok-choy
SANDWICHES:
- Multigrain croissant with chicken breast, bacon, tomato, roasted garlic-mayo and greens
- Lemon-parsley Tuna salad on a baguette with cucumber, red onion and sprouts
- Grilled sprouted grain bread with creamy cheesy artichoke and spinach deliciousness
SWEETS:
- Chocolate chip pecan cookies
- Peanut butter cups