5/4/19

Chicken Apple and Quinoa Curry (gf)

Korean BBQ Jackfruit, Spring Vegetable and Rice Noodle Soup (v, gf)

Pesto Pasta Salad with Asparagus, Cherry Tomato and Parmesan served on Butter Lettuce (veg, vo, gfo)

Spicy Pineapple, Asparagus and Broccoli Slaw (v, gf)

Buffalo Pork, Red Onion, Broccoli and Blue Cheese Pizza (gfo)

Balsamic Beet, Artichoke Heart, Fennel and Feta Cheese Pizza (veg, vo, gfo)