Samples
VARIED LUNCHES, DINNERS, DESERTS AND DRINKS
> Whole wheat pizza with pickeled onion, grilled chicken breast, shaved fennel, heirloom red sauce and goat cheese
> Arugula salad with corn, peppers, scallions and tarragon lime dressing
> Zuchinni hash side in lemon bone broth
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> 3 bean stew with oven fired chilies, spices and cilantro, chive sour cream
> Buffalo mozzarella and tomato basil caprice with drizzled balsamic and olive oil
> Fennel and Cauliflower soup with pan fried garlic
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> Minted watermelon juice with lemon
> First of season stone fruit crumble with whipped cream
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> Tofu melt with white cheddar, onion, mircro sprouts and potato chips
> Shaved fennel salad over spring greens, feta and lemon herb dressing
> Oven roasted cauliflower submerged with spices and garlic
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> Collard wrap with rice, Greek feta, cucumber and tomatoes, lemon tahini sauce
> Grapefruit and avocado salad with pecans, scallions and balsamic vinaigrette
> Sweet potato stew with herbs and ginger
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> Lemon drop sugar cookies
> Green variety juice
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> Avocado and white bean tartine with lemon, rock salt and herbs
> Chopped lettuce and cucumber salad with turffle cheese and lemon olive oil
> Sprouted lentil and chunky veggie soup with lime zest and spices
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> Chow mein with stripped tender beef, broccolini and black sesame sauce
> Cabbage salad with cashews, carrot and lime chili dressing
> Zucchini spring rolls with tofu, mint, cucumber and chili peanut sauce
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> Papaya pudding
> Green grapefruit juice
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VARIED LUNCHES, DINNERS, DESERTS AND DRINKS
> Rice and tofu wrap with cucumber, basil, spring onion, mung beansprout and almond chili hoisin sauce
> Chopped celery salad with creamy wasabi dressing and crushed cashew
> White Lima bean stew with parsley-cilantro pesto
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> Ratatouille with crispy chicken strips, zucchini and shaved Parmesan
> Arugula salad with braised mushrooms and onion, creamy ricotta dressing
> Spicy yam soup with herbs and black garlic
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> Apple ginger lemon juice
> Chocolate and coconut pudding parfait with berries
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> Bison burger with jalapeño, swiss, fixins and special sauce
> Little gem wedge salad with with cucumber, avocado, cherry tomatoes, blue cheese dressing and GF croutons
> Black eyed pea soup with leeks and smoked salt
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> Gluten free penne with arugula-thyme pesto, mushrooms, shaved monchego
> Shredded veggie medley with creamy veganaise dressing
> Fresh English pea soup with lemon zest and calendula
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> Beet, carrot and kale with ginger juice
> Chocolate chunk cookies
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> Salmon tacos with hot salsa, guacamole, radish and crunchy blue shells
> Cilantro carrot tortila soup
> Chopped romaine with corn, feta and jalapeño vinaigrette
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> Fresh tomato and black bean chili with shredded jack and toasted pumpkin seeds
> Split pea soup with lemon and torn tarragon
> Spinach salad with cranberries, fennel, feta and balsamic creme
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> Cashew honey cheesecake
> Cucumber lime juice
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