Menu for Tuesday October 7

Vegan Caesar Salad with Market Greens
A tasty Caesar dressing made from avocados along with fresh market greens, peppers, tomato and local, organic eggs.

Roasted Vegetable Brown Rice Risotto
Creamy herb-scented brown rice risotto with roasted market squash, zucchini, onions and fennel. Chicken or vegetarian option.
 
Carrot Ginger Tofu or Chicken
The thick and flavourful sauce in this dish offers a medley of colors and textures...classic Asian. Carrots, bok choy and snow peas along with brown rice make up the base. Chicken or vegetarian option.


Loaded Chili Con Veggie
Very satisfying and not too spicy. Filled with green and red lentils, kidney beans, black beans, mushrooms and onions.


Pasta with Artichoke Hearts and Cranberries
Gluten-free or whole grain pasta with organic spinach, artichoke hearts, cranberries and goat cheese. Chicken or vegetarian option.

Dessert:  Brown Rice Crisp Treats

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