October 20, 2014

Lunch (Ready at 12pm Noon) Vegan Rajma (Curried Kidney Beans), Lemon Dill Chicken w/ Risotto

Soup of the Day: Potato Leek ⓥ

Muffin of the Day: Chocolate Zuchinni (w/ Banana) ⓥ, SCONE: Orange Date Pecan ⓥ

Vegan: (Ready Later: California Waldorf) Creamy Broccoli Salad, Lemony Kale Quinoa w/ or w/o Feta, Just Beet It, Chard & Cabbage Slaw Slaw, Roasted Marinated Mushrooms, Curried Wild Rice & Lentils, Veggie Lasagna, It's Alive!, Sweet & Sour Sesame Tofu, Asian Coleslaw, Thai Black Rice Salad, Mushroom & Kale Lasagna w/ Creamy Cashew Sauce, Shepherd's Pie

Vegetarian: Roasted Veggie Quiche (GF Ing. Option)

Other: Curried Chicken Salad, Thai Chicken, Mixed Berry Chocolate Oat Squares

Dessert: Coconut Lime Cake ⓥ, Peanut Butter & Jam Cake ⓥ

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Ginger Quinoa Peanut  Salad

LATEST RECIPES Ginger Quinoa Peanut Salad

This recipe is a bit vague. Call the store at 613-241-6629 and ask to speak with Danielle in the kitchen if you need further direction.

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