MENU BY DATE (RECIPES FOLLOW WHEN MENU ITEM IS ITALICIZED)
September 8th 2020
Lentil, Potato, Kale Soup (vegan) — with crunchy speck (omni), lentil, potato, kale, garlic, carrots, onions, cherry tomatoes
Escarole and Fig Salad with Blue Cheese Dressing or Vegan Ranch Dressing — escarole, roasted figs, red onions, cherry tomatoes, red pepper, pumpkin seeds
Molasses Chocolate Chip Cookies (omni)
Tahini and Gingersnap-molasses cookies (V, GF)
September 10th 2020
Pasta with Soup Kitchen Tomato Sauce — beefsteak tomatoes, cherry tomatoes, onion, carrots, celery, garlic, herbs
Black Olive and Eggplant Tapenade — black olives, roasted eggplant, olive oil, garlic, parsley, sunflower seeds, lemon juice
Roasted Broccoli Salad — roasted broccoli, lemon juice, red onion, pumpkin seed
Fig-Blackberry-Raspberry Almond Upside Down Torte (GF and dairy free)
September 13th, 2020
Roasted Cherry Tomato, Sage and Chickpea Soup — chickpeas, carrots, tomatoes, onions, garlic, celery, fried sage
Currant scones
September 14th, 2020
Black Beans and Rice — black beans, carrots, roasted garlic, onions, celery, tomatoes, spices
Cilantro Pesto/shug (green sauce XI) — cilantro, basil, olive oil, lemon juice, pumpkin seeds, garlic, roasted chilis and spices
Cherry Tomato, Cabbage and Herb Salad — cherry tomatoes, cabbage, herbs, fennel, scallions
September 15th, 2020
Baked pasta with Bechamel — Baked pasta with soup kitchen tomato sauce, mozzarella, assortment of cheese and bechamel, (vegan bechamel and mushrooms for the vegan version)
Roasted Fig and Escarole Salad with Walnut Vinaigrette
Fig-Blackberry-Raspberry Walnut Upside Down Torte (GF and dairy free)