Lunch Menu

MONDAY

Portobello served over creamy barley risotto with grilled tomatoes on the side

TUESDAY

French onion eggplants with melted cheese served with zucchini, and roasted fingerling potatoes

WEDNESDAY

Kidney Bean Picadillo with rice and fresh salad

THURSDAY

Italian spaghetti and veggie meatballs served with steamed green beans almondine 

FRIDAY

Herb roasted chickpeas with orange served with garlic baked sweet potato and cheesy broccoli

Dinner Menu

MONDAY

Chickpeas beef and jasmine rice served with stir fry carrots and snow peas 

TUESDAY

Grilled tofu kebabs with sesame glaze, cucumber salad and pumpkin quinoa

WEDNESDAY

Yankee Mushrooms and mashed potato served with stir-fried carrots and celery

THURSDAY

Lentil stew over green couscous, served with asparagus

FRIDAY

Garlic miso Tofu served with quinoa and roasted brussels sprouts