Sunflower Carrot mock tuna salad stuffed into raw tomato and bell pepper halves.
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Chef Jen’s unique Lentil herb and tomatillo patties with dip and salad.
L1 Gluten free/high protein/high fiber – chickpea pasta primavera salad with snap peas, green beans, celery, carrots, tomatoes, and lemon herb aioli
Buckwheat soba noodles complemented by steamed broccoli, green beans and teriyaki ginger tempeh. This dish is best enjoyed cold.
Baked yam bites with spiced beans of the day, quinoa and seasonal farmers veggies of the day complimented by our signature tahini cream sauce.