Dinners

Moroccan braised beef on brown rice with roasted butternut squash and Brussel sprouts

Jamaican jerk chicken with coconut lime rice and honey roasted carrots

Balsamic glazed pork tenderloin with apple chutney, purple beets, and roasted baby potatoes

Pan seared salmon with tomato chutney, stir-fry vegetables, and baby potatoes

Vegetarian

Balsamic glazed tofu on stir fry vegetables and brown rice

Greek salad with lemon and oregano marinated tofu

Beet and arugula salad with falafel and tomato chutney

Lunches & Catering

Monday
Sweet and sour chicken stir fry

Tuesday
Greek salad with lemon and oregano marinated chicken

Wednesday
Beet and arugula salad with falafel and tomato chutneyThursday

Thursday
Mongolian pork stir fry with garlic and chilis on basmati rice

Friday
Roasted vegetable salad with spicy shrimp

Soup & Sandwich Combo 
Roasted celeriac and thyme soup with falafel pita wrap