Breakfasts

Protein smoothie of the day: Cashew, banana, rotating fruit, greens, Greek yogurt,

non-dairy milk, rotating add-ins (bee pollen, chlorella, spirulina)

Hard-boiled eggs

Toast bar with avocado, butter, nut butter, seasonal jam, goat cheese

Overnight oats and chia pudding

Seasonal fruit

 

Brunches

Vegan fall hash with yam, apple, potato, pepper, onion, herbs

Poached eggs

Local bread

Fresh fruit

 

GF/Vegan Muffins and Pancakes 

Real maple syrup, berry compote

Scrambled eggs 

Fresh fruit

 

Potato “Chilaquiles” with homemade salsa, fresh corn, radishes

Fried eggs

Refried black beans

Guacamole

 

Summer Squash, Herb and Goat Cheese Scramble

GF/vegan muffins

Fresh local bread

Fresh fruit

 

Lunches

Egg and roasted chickpea shakshuka

Fresh hummus and crudite

Sheep’s feta

“Fattoush” salad with pita

Grapes

 

Buddha Bowls with quinoa, brown rice, wheatberries

Roasted veggie medley

Greens and raw veggies

Proteins: seeds, lentils, hard-boiled eggs, seasoned beans

Dressings: avocado, tahini, vinaigrettes, green goddess, shiitake-sesame

 

Sandwich and Wrap Bar

Cheese variety

Egg and tuna salad

Spreads: hummus, aiolis, tapenade

Fresh veggies
Roasted veggies

Local bread, wraps

 

Baked Falafel Bites

Quinoa tabouleh with pomegranate

Yogurt sauce, tahini, feta

Greek salad

Pita

 

Snack Bar (available all day)

Homemade trail mix

Nut butter and jelly sandwich bar

Fresh fruit

Popcorn

 

Dinners

Fresh pasta/“zoodles” with puttanesca (anchovy, olive) and marinara

Local bread

Parmesan

Roasted local summer vegetables in olive oil

Tahini Caesar salad

 

Poached Salmon with lemon and dill

Celeriac- parsnip mash

Seasonal vegetables

Arugula with tarragon dressing

 

Cod Ceviche

Summer chopped salad with black beans, corn, tomato, cucumber, cilantro

Blue corn tortillas

Cabbage salad with avocado-lemon vinaigrette and grapefruit

 

Roasted Eggplant and peppers with shrimp, harissa and mint

Lemon-herb couscous with olive oil

Green salad with cucumber, tomato, toasted almonds

Coconut vegetable curry (vegan or with seafood) with summer snap peas and mushrooms

Brown and white rice

Fresh pineapple

Cucumber salad with vinegar, onion and peanuts

 

“Paella” with tomato and saffron (vegan or seafood)

Charred green beans

Green salad with artichokes, potatoes, red wine vinaigrette

Cheese and olive platter

 

Baked Salmon with walnut-arugula pesto

Rosemary root roast (potato, parsnip, beet, onion)

Broccolini and cauliflower with lemon 

Spring mix with balsamic vinaigrette