Menu: Thursday, April 1st
Wednesday, March 31st, 2010LUNCH:
- Pasta collards
- Kidney bean salad
- Beet and broccoli
- Pressed leaves
DINNER:
- Onion soup
- Rice pilaf
- Sauteed azuki
- Squash medaillions
- Daikon julienne
- Sprouts salad
LUNCH:
- Pasta collards
- Kidney bean salad
- Beet and broccoli
- Pressed leaves
DINNER:
- Onion soup
- Rice pilaf
- Sauteed azuki
- Squash medaillions
- Daikon julienne
- Sprouts salad
LUNCH:
- Basamati and wild rice
- Garbanzo hummus
- Sauteed celery
- Dandelion and daikon medley
DINNER:
- Rice and amaranth with miso sauce
- Black bean and root vegetable
- Baked cauliflower
- Sauteed red cabbage
- Boiled lacinato
- Squash and yam pudding
Lunch:
-buckwheat medley
-steamed tofu salad
-sauteed vegetables
-pressed salad
Dinner:
- Dry daikon and veggie soup
- Fried basmati rice
- Navy beans
- Broccoli salad
- greens
LUNCH:
- Basmati brown rice salad
- Black bean medley
- Marinated cabbage
- Rutabaga julienne
DINNER:
- Polenta with beet sauce
- Sauteed adzuki beans
- Braised kabocha
- Miso onions
- Greens
- Tofu peach custard
Bon Appetit!
LUNCH:
- Quinoa salad
- Marinated kidney beans
- Boiled radishes and broccoli
- Pressed salad
DINNER:
- Butternut soup
- Barley croquettes
- Sauteed black-eyed peas
- Cauliflower salad
- Collard greens
Lunch:
- brown rice pasta
- chickpea hummus
- Sauteed cabbage and apples
- spring rolls
Dinner:
- brown rice patties
- Baby lima beans
- kinpira
- arame and corn
- collard greens
- grain milk pudding
LUNCH:
- Rye berries salad
- Mung bean dahl
- Marinated beets
- Pressed leeks
DINNER:
- Fried rice
- Mixed bean soup
- Stuffed turnip
- Broccoli salad
- Boiled greens
Lunch:
Long grain and wild rice salad w/ fresh herbs
Great northern bean medley
Boiled vegetable
Raw dandelions
Dinner:
Buckwheat patties
Tempeh stew
Brussels sprouts
Steamed kabocha squash
Purple kale
Apple kanten
Lunch:
Brown basmati rice w/scallions
Lentil salad
carrot/raisins
pressed salad
Dinner:
Barley soup
azuki and squash
caramelized yam
cabbage chiffonnade
baby bok choy salad
baked granny smith
Lunch:
Couscous tabouli
baked tofu
sprouts salad
sauteed celery
Dinner:
carrot ginger soup
rice domes
pintos and arame
kinpira of root vegetables
collard geens