Menu for week of 3/9/22

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Message from Chef Lauren:

We are in our final month of Blood Oranges, so I am excited to feature them one last time in our Spinach Blood Orange Wild Rice Salad.

Vegan Spinach Blood Orange Wild Rice Salad

Bahn Mi Sandwiches are back! Our best-selling and most popular sandwich combines the perfect combination of tangy and sweet. Instead of the traditional meat filling, we fill ours with zesty, marinated tofu. Pickled veggies and cilantro round out the flavors. Lemongrass and Coconut Tofu Bahn Mi Sandwich with Acme French Baguette, Sriracha Aioli, Pickled Carrots, Cucumber, Daikon, Cilantro, Jalapeno, Medium Spice.

Vegan Lemongrass and Coconut Tofu Bahn Mi Sandwich

We are bringing our Creamy Pesto Lasagna back to the menu. It’s the perfect comfort meal for these cold days. This freezer safe dish is great to keep on hand for unexpected guests and last-minute meals. Creamy Pesto Lasagna with Zucchini and Artichoke and Almond Ricotta Cheese.

Vegan Vegan Creamy Pesto Lasagn

Baked Sweet Potatoes with Southwestern toppings are the BEST! Baked Southwest Sweet Potato with Black Beans, Fajita Roasted Bell Peppers, Chipotle Cheese Sauce, Sour Cream, Green Onions, Cilantro and roasted Broccoli Florette make this a colorful and filling main dish all on its own. Score!

Vegan Baked Southwest Sweet Potato

We are in our final weeks of Winter produce before I can start bringing in some of my favorite spring ingredients into our recipes. We hope you enjoy.

-Chef Lauren Mahlke

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