Menu for week of 4/20/22
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Message from Chef Lauren:
In this week’s salad, one of my favorite spring vegetables is the shining star, the Pea. But these aren’t the basic canned or frozen peas typically found in restaurant dishes. I’m including my favorites grown right here in Northern California: The Fresh English Peas, Sugar Snap Peas and Pea Tendrils. They will add the perfect crisp freshness, sweetness and crunch to the salad, not to mention all the nutrients packed in peas. I hope you enjoy.
Spring Caesar Kale Salad with Fresh English Peas, Sugar Snap Peas, Pea Tendrils, Roasted Garlic Parmesan Croutons and Grilled Pickled Red Onions

You’ll find spring veggies throughout next week’s menu:

-Chef Lauren Mahlke
Suggestions? Send us your thoughts on the meals, what you liked and how we might improve.
Spring Caesar Kale Salad
Soy Free
Jackfruit Crabless Cakes
Soy FreeGluten Free
Bahn Mi Sandwich
Sweet and Smoky Tempeh
Freezer Friendly
Silky Vichyssoise and Chive Soup
Soy FreeGrain FreeGluten FreeFreezer Friendly
Preparation: Great served hot or cold.Rich Ginger and Coriander Curry Gravy Stew
Gluten FreeFreezer Friendly
Eat your Greens Pesto Pasta Salad
Enjoy By: 4-23-22
Soy Free
Preparation: Enjoy cold or room temperatureBright and Citrusy Herb Tabbouleh
Enjoy By: 4-23-22
Soy Free
Preparation: Heat or eat room temperature and Enjoy"Coq au Vin"
Freezer Friendly
Check out our optional add-ons available to vegan meal plan members!
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