2019 01 28

MEAT ENTREES

Teriyaki CHICKEN & pineapple Skewers.  Sticky Rice (or Cauliflower Rice) with Ginger Cashew Butter.  Sesame Snap peas.  

Creamy Spinach & Artichoke on Freshly ground TURKEY BURGERS.  Cumin Sweet Potatoes Wedges.  Fennel Green Apple Slaw.

Coffee rubbed PORK TENDERLOIN. Wild Rice with roasted fennel, Cranberries and toasted almonds.  Carrot Cardamom Sauce.

Peppercorn & Blue cheese crusted FLANK STEAK. Chive & Sour cream Twice Baked potatoes.  Prosciutto wrapped asparagus.

Sesame crusted COD. Blood Orange Salsa.  Black forbidden rice & crunchy cashews.  Stir-fried Scallions & Shiitakes.

VEGETARIAN & VEGAN ENTREES

Vegetable Lasagna with Butternut, Golden yellow beets & swiss chard, Roasted Garlic Bechamel.  Garlic French Bread.

Cauliflower Steaks with spicy chimichurri  on Cheddar Green Chile Grits.

SUPPLEMENTS (mixed green salad and chocolate chip cookies always available)

*SOUP: Tomato Florentine Soup with Tortellini

*GRAB & GO Salad:  Fajita Salad. Chicken breasts, julienned bell peppers & onion.  Chipotle Black Beans, red quinoa on mixed lettuces.  Avocado slices & pumpkin seeds. Creamy cilantro lime dressing.

FRITTATA bites:  Mixed wild mushrooms & Comte

OATMEAL CUPS:   Lemon Poppyseed & Coconut cream

BREAKFAST PASTRY:   Cherry Almond muffins

DESSERT:   French apple cake

COOKIES:    Lemon Shortbread

*can be built individually for grab-and-go lunches, as well as family style

REGULARS:

Breakfast Burritos

Chef’s Super-food Power-bowl

Oatmeal Energy Bites

Pistachio Apricot Dark Chocolate energy bars

SIMPLE PROTEIN: For when you’d like to bulk up salads with easy portioned proteins.

4 lemon marinated grilled chicken breasts, 3 miso soy salmon filets,

4 chili jumbo shrimp skewers, 1 lb teriyaki baked tofu strips, 1 Qt cooked quinoa

PETITE BITES FOR little MOUTHS  

Panko breaded Salmon fingers.  Basmati Rice. Snap peas.

Nitrate-Free Pepperoni pizza pockets.  Steamed Crinkle cut carrots.

Stovetop Taco (spiced beef) Mac & Cheese. Roasted Broccoli.