MENU BY DATE (RECIPES FOLLOW WHEN MENU ITEM IS ITALICIZED)
September 21st 2020
Red Lentil Tomato Soup (vegan) — tomatoes, onions, carrots, celery, red lentils
Vegan Pesto topping, soup — basil, parsley, cashews, sunflower seeds, dark sugar, nutritional yeast, lemon, olive oil, salt
Roasted Asparagus with Parsley and Vegan pesto
September 22nd 2020
Fall Ratatouille over Israeli Couscous — Eggplant, zucchini, yellow squash, roasted tomatoes, onions, oregano, olive oil, cayenne,
Sauteed Greens — Kale, Chard, Collards, Chicory with shallots, garlic, smoked paprika, hot pepper and olive oil
Currant Scones
September 23rd, 2020
Nixtamal Quesadilla — black beans, cheese
Black Beans — black beans, carrots, onions, celery, smoked, dried chipotle peppers, tomato, spices
Pumpkin Seed Sauce — smoked chipotle, veg. stock, roasted pumpkin seeds, cumin, roasted tomatoes
Yogurt Sauce
Soup Kitchen Salad — carrots, sprouts, cabbage, watercress, daikon, parsley, dill, basil, red onion, lime
September 29th, 2020
Mushroom Barley Soup with Roasted Squash — Mushrooms, carrots, onions, celery, garlic, barley, bay leaf
Green Salad with Purple Cabbage and Almonds
Peanut Butter-Fig-Banana Chocolate Chip Cookies
September 30th, 2020
Crispy Polenta with Eggplant-Lentil-Zucchini Caponata — chili, vinegar, capers, garlic, tomatoes, parsley, dark sugar
Dandelion-Chicory Caesar Salad — Dandelion, Chicory greens with Jasper Hill Clothbound Cheddar and Caesar
Dandelion-Chicory Salad with Vegan Ranch Dressing
Raspberry Almond Cookies