Message from Chef Lauren:
Eating the rainbow is easy with next week’s Rainbow Salad. This Rainbow Salad is served with Tahini Lemon Dressing with Red Bell Pepper, Orange Carrot Ribbons, Yellow Heirloom Tomatoes, Kale Ribbons, Tibetan Barley and Roasted Purple Cauliflower-Light Oil. Contains Grain, Contains Gluten, Soy Free.
We are also taking it to New Orleans with our New Orleans Muffuletta Sandwich with Homemade Tapenade, Smokey Tofu Slices, Pepperoncini, Roasted Red Bell Pepper, Roasted Summer Squash, Artichoke Hearts and Arugula.
Our Barbecue Pulled Jackfruit Sliders our screaming summer with Grilled Peaches, Grilled Artichokes and Corn on The Cob with Parsley Feta Crumble served with a Peach and Chipotle Slaw.
New in desserts: Peach and Pluot Cobbler with Lemon Zest
Thank you for letting us share our meals with you!
-Chef Lauren Mahlke