I can’t believe it is November already!
We have been very busy in the kitchen this week, so I will keep this post brief, with just our menu for the week.
As a reminder, in addition to the items listed on the menus below, we also have a salad bar section of the lunch line that offers a wide variety of composed salads that change daily. We also typically offer a simple plain pasta with extra virgin olive oil, hard boiled eggs and lots of fresh fruit. All of our vegetable sides are vegan and gluten free, as are the soups. On the rare occasion we do serve a soup that is not vegan, we will always have a vegan version available. This goes for everything on the menu, including main courses, sandwiches and even desserts!
In all its glory, this week’s menu:
Monday November 1st
Chicken Tinga Tacos with Avocado Crema
Vegan Spaghetti Squash Tinga Tacos
Bi-color Corn on the Cob
Black Bean & Avocado Torta
Sweet Potato & Corn Soup
Tuesday November 2nd
Vegetable & Ricotta Lasagna
Vegan Roasted Vegetable Lasagna
Garlic Bread on Rosemary Focaccia
Vegan Vegetable Soup
Wednesday November 3rd
No Lunch for Students/Early Dismissal/Staff Professional Development Day
Thursday October 28th
Chicken Tikka Masala
Vegan Chana (Chickpea) Masala
Roasted Local Cauliflower
Warm Naan Bread
Vegan Mulligatawny (Soup)
Dessert Day! Chai Panna Cotta
Friday November 5th
Pork Souvlaki with Pita & Tzatziki
Vegan Chickpea Panisse Souvlaki with Pita
Greek Kale Salad
Greek Fava Bean & Lemon Soup
Until next week!