September 2016

August 29 - September 5
  • The Great Vegan Gyro with Lemon Rice Pilaf
  • Salt and Pepper Tofu with Teriyaki Stir Fry
September 12 - September 18
  • Triple Decker Breakfast Benedict with Creole Hash Browns and Fresh Orange Wedges
  • Sesame Crusted Falafel Bowl with Garlic Tahini Sauce
September 19 - September 25
  • Thai Kabobs with Wehani Rice and Spicy Peanut Satay
  • Sweet & Tangy Vegan Sliders with Avocado, Microgreens and Salad

August 2016

August 8 - August 17
  • Vegan Eggplant Parmigiana with Linguine Noodles
  • Crispy Ramen Noodles with Veggies & Tofu
August 15 - August 21
  • Maple Tahini Buddha Bowl with Roasted Veggies, Pan-Fried Chickpeas and Fresh Greens
  • Ethiopian Encore: Spicy Lentils, Turmeric Cabbage, Sautéed Kale and Injera Bread
August 22 - August 28
  • Mexican Stuffed Peppers with Garlic Lime Aioli
  • Spicy Peanut & Veggie Soup with Brown Rice

July 2016

July 4 - July 10
  • Tempeh BLT Sandwich with Sun-dried Tomato Summer Soup
  • Thai Kabobs with Wehani Rice and Spicy Peanut Satay Sauce
July 11  - July 17
  • Rich Summer Enchiladas with fresh cilantro and lime
  • Ultimate BBQ Portobello Steak Burger with cheesy chard, chimichurri and grilled mini-potatoes
July 18 - July 24
  • Fire-Roasted Red Pepper Pasta with green salad
  • Shawarma Platter
July 25 - July 31
  • Fasolakia (Greek Green Bean Stew): with toasted garlic baguette
  • BacUN Caesar Wraps with root veggie mash

 

June 2016

May 30 - June 5 
  • Vegan Eggs Benedict with Portobello Bacon, Tofu Egg & Asparagus
  • Extra Creamy Lasagna with Zucchini & Spinach
June 6 - June 12
  • Pulled Jackfruit Sandwich with Slaw, Cajun Sweet Potato Fries & Spicy Aioli
  • Spring Onion Pad Thai with Carrot, Broccoli & Edamame
June 13 - June 19
  • Sesame Crusted Falafel Bowl with Garlic Tahini Sauce
  • Shake 'N Bake ChickUN with Spinach and Basil Pesto Pasta
June 20 - June 26
  • Okonomiyaki: The Japanese Pancake with Miso Soup & Salad
  • Roasted Veggie & Hummus Wrap with a Light Potato Salad 
June 27 - July 3
  • Brown Rice Macaroni & Cheese with Roasted Broccoli Florets
  • Sweet & Tangy Vegan Mini Burgers with Avocado, Micro Greens & Green Salad

May 2016

May 2 - May 8 
  • Panko Crusted Sweet Potato Casserole with Spinach & Kale
  • Spicy Peanut Vermicelli Noodles with Avocado, Scallions, Cilantro & Lime
May 9 - May 15
  • The MacInnes burger with Fresh Cut Fries and Ketchup
  • Glowing Green Risotto with Seared Ramps, Mushrooms & Spring Salad

May 16 - May 22

  • Vegan Carb Cakes with Garlic Aioli & Sautéed Fiddleheads
  • Greek Briam with Tofu Feta and Crispy Ciabatta Buns
May 23 - May 29
  • Fiesta Bowl with Creamy Avocado Sauce
  • Sage Butter Gnocchi with Asparagus, Caramelized Onions & Tomato Salad

April 2016

Apr. 4 - Apr. 10
  • Spicy Buffalo Cauliflower Wings with Roasted Carrots, Herbed Rice and Sunflower Ranch Sauce
  • Gourmet Vegan Pizza with Garlic Breadcrumbs & Fresh Arugula Mix
Apr. 11 - Apr. 17
  • Vegan Enchiladas with Sweet Potato, Black Beans & Spinach
  • Teriyaki Noodle Stir Fry with Salt & Pepper Tofu
Apr. 18 - Apr. 24
  • Ethiopian Feast: Spicy Lentils, Turmeric Cabbage, Sautéed Kale and Injera 
  • Meyer Lemon Farfalle Pasta with Green Beans & Spring Medley Salad
Apr. 25 - May 1
  • Creamy Polenta with Sautéed balsamic Mushrooms
  • The Great Vegan Gyro with Lemon Rice Pilaf

March 2016

    Mar. 5 - Mar. 13
    • Spanish Paella with Spicy Vegan Sausage
    • Fennel Mushroom Stroganoff with Kale & Fresh Scallions
    Mar. 14 - Mar. 21
    • Vegan Sliders with Arugula and Baby Kale Salad
    • West African Peanut Stew with Brown Rice
    Mar. 23 - Apr. 3
    • Roasted Red Pepper Pasta with Rustic Spinach, Pecan and Pear Salad
    • Spring Shepherd's Pie with Toasted Slivered Almonds 

    February 2016

      Feb. 6 - Feb. 12
      • Spicy Rainbow Stir-Fry with Soba Noodles
      • Gentle Indian Dahl with Basmati Rice & Naan Bread
      Feb. 13 - Feb. 19
      • Zucchini Fritter Bowl with Quinoa and Lemon Dill Sauce
      • Cauliflower Alfredo with Spinach and Mushrooms
      Feb. 20 - Feb 26
      • Mexican Burrito with Salsa and Chips
      • Sweet-Heat Morrocan Stew with Couscous
      Feb. 27 - Mar. 4
      • Ukrainian Borscht Soup with Cashew Cream & Dill
      • Blackened Tempeh Bowl with Ginger-Miso Dressing

      January 2016

      Jan. 9 - Jan. 15
      • Veggie and Tofu Pad Thai with Fresh Cabbage & Cilantro
      • Black Bean and Quinoa Chili with Fresh Avocado & Scallions
      Jan. 16 - Jan. 22
      • Thai Coconut Curry with Jasmine Rice Garnished with Fresh Parsley
      • Root veggie pot pie with garden side salad
      Jan. 23 - Jan 29
      • Trio of Mushroom Risotto with Chopped Fresh Chives
      • Stir Fried Udon Noodles with Veggies and Spicy Peanut Sauce
      Jan. 30 - Feb. 5
      • Buddha Bowl with Maple Tahini Dressing
      • Turmeric Infused Mac & Cheese with Steamed Brussels Sprouts