MONDAY
Beet Salad with Roasted Walnuts & Apple-Pumpkin Soup
Steamed beets, roasted and seasoned walnuts, aged-cashew cheese, carrots, and avocado, served on a bed of mixed greens, with a lemon vinaigrette
TUESDAY
Mediterranean Kale Salad
Quinoa tabouli, kalamata olives, za’atar-spiced hummus, and baked falafel, served on a bed of hearty greens, with a lemon-tahini sauce
WEDNESDAY
Flaked-Almond Sandwich with Potato-Leek Soup
Flaked Almond is made with celery, almonds, house-made cashew mayo (cashews, lemon, apple-cider vinegar, black pepper, and sea salt), topped with carrots, avocado, and mixed greens, served on our gluten-free bread.
Potato Soup is made with potatoes, onions, and house-made cashew cream, topped with black pepper
THURSDAY
Sweet Potato-Nacho Salad
Roasted sweet potatoes, guacamole, and chili-spiced black beans, served on a bed of massaged kale, with a cilantro vinaigrette
FRIDAY
Carrot Cabbage Fig Salad with 3-Bean Chili
Red cabbage, carrot, dried figs, and chili pepitas tossed in a maple-garlic dressing, served on a bed of greens, with a citrus vinaigrette
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