Menu for Tuesday November 4

Lentil Bolognase
A chunky fibre rich tomato sauce loaded with vegetables and lentils served over spelt or quinoa pasta.

Twisted Tabouli
Quinoa, cucumbers, tomato, napa cabbage, local eggs, parsley and mint in a refreshing lemon vinaigrette.

Creamy Veggie Chowder
Creamy white bean potato chowder loaded with veggies from the market.

Chickpea and Vegetable Casserole
Wild rice, chickpeas and roasted market vegetables with a creamy cashew bechamel.

Pad Thai with Bok Choy and Edamame
Rice noodles tossed in a fragrant lime infused sauce with braised bok choy and fresh soybeans. Vegetarian or chicken option.

Dessert: Sweet Potato Pie with Maple Quinoa Crust

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