MONDAY

Strawberry Shortcake Overnight Oats- granola ‘crumb’, vanilla bean cashew cream, local strawberry

Asian Kale Salad- local citrus, tuscan kale, black sesame avocado

Mezze Cup- veggie crudités, raw dip, olives

Creamy Hatch Chili Casserole- organic corn tortilla, shredded tofu, jalapeno cream sauce

TUESDAY

Southwest Scramble- tuscan kale, roasted baby potato, fire-roasted salsa

Summer Pasta Salad- seasonal stonefruit, sweet corn, balsamic vinaigrette

Berry Cheesecake Cup- coconut probiotic yogurt, granola ‘crust’, fresh berries

Wild Rice Teriyaki Bowl- spring vegetable, fresh-pressed oj, black sesame

WEDNESDAY

Stone Fruit Muffins-  almond meal, coconut milk, flax seed

Loaded Caesar Salad- persian cucumber, crunchy nut + seed topping, watermelon radish

Mezze Cup- veggie crudités, raw dip, olives

Chili Cheese Fries- sweet potato fries, black bean chili, cashew nacho cheese

THURSDAY

Southwest Scramble- tuscan kale, roasted baby potato, fire-roasted salsa

Chicken/Chickpea Salad Plate- seed crackers, cucumber, castelvetrano olives

Berry Cheesecake Cup- coconut probiotic yogurt, granola ‘crust’, fresh berries

Egg Roll in a Bowl- brown rice, sautéed cabbage, spicy sesame aioli

FRIDAY

Strawberry Shortcake Overnight Oats- granola ‘crumb’, vanilla bean cashew cream, local strawberry

Chinese Chopped Salad- rice noodle, local citrus, tamari ginger vinaigrette

Mezze Cup- veggie crudités, raw dip, olives

Summer Alfredo Pasta- summer squash, roasted tomato, chickpea pasta