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Corn Puree with Mushrooms and Burst Tomatoes, Greek Shrimp with Tomatoes and Feta, Key Lime Pie, Pasta with Melted Zucchini Pasta, Summer Salad with Lemon-Garlic Aquafaba Dressing
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Green Bean and Grilled Potato Salad with Feta, Walnuts and Mint Vinaigrette, Grilled Steak with Tomato-Corn Salsa, Grilled Vanilla Peaches, Roasted Red Pepper Vinaigrette with Grilled Vegetables, Yogurt-Marinated Chicken Kebabs
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No Yeast Cinnamon Rolls, Ricotta Cake with Chocolate Chips and Candied Citrus, Roasted Niçoise Salad, Spanish Eggs in Purgatory, Spring Fruit Salad with Citrus Syrup and Fresh Mint
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Flexible Crunchwrap Supreme, Flexible Tortilla Casserole, Fruit Tart with Vanilla Cream and Oatmeal Cookie Crust, Salad with Creamy Cilantro Dressing, Sheet Pan Cauliflower Taco “Meat”
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Branzino Fillets with Green Olive and Fennel Tapenade, Celery Root Puree, Pavlova with Whipped Greek Yogurt and Cream and Berries, Roasted Asparagus with Garlic, Lemon, Pine Nuts, and Parmigiano-Reggiano, Spring Salad with Dill Dressing
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Broccoli Pesto, Lemony Greek Potatoes, Grilled Winter Salad with Walnuts and Orange, Vegan Brookies, Zuppa Toscana
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Ginger Rice, Kung Pao Cauliflower, Pan Seared Asian Glazed Tofu, Roasted Sweet Potatoes with Chile Vinaigrette, Sheet Pan Chicken and Cabbage with Miso-Mustard
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Broccoli Cheese Casserole, Mini Carrot Dogs in a Blanket, Pan Roasted Fish with Fried Capers, Skillet Latke, Sticky Toffee Cake