A Week in Food (sample week, Fall 2019)
Monday
Featured Entree: Three-Cheese Penne with Roasted Broccoli
Tuna Salad, Sliced Turkey, Pasta Salad
Milk (organic 2%, organic whole, coconut, and soy)
Greek Yogurt
*served daily*
Salad Toppings (hard-boiled eggs, granola, mozzarella balls, edamame, chick peas, cucumbers, artichoke hearts, etc.)
*served daily*
Salad Bar
*served daily*
Sandwich Bar (white, whole wheat, rye, pumpernickel bread; GF available)
*served daily*
Sandwich Bar (turkey breast, ham, bologna, salami, American cheese, Swiss cheese, and provolone cheese)
*served daily*
Fresh Fruit
*served daily*
Tuesday
Featured Entree: Turkey & Brown Rice with Korean BBQ Sauce
Broccoli & Quinoa
Sandwich Bar (white, whole wheat, rye, pumpernickel bread; GF available)
*served daily*
Salad Bar (crudite, hummus, chicken salad, sliced turkey)
*served daily*
Mushroom Rice
Wednesday
Featured Entree: Homestyle Meatloaf with Roasted Potatoes
Apple Slaw
Salad Bar with Fresh Fruit
*served daily*
Sunflower Butter & Jelly Sandwiches
Dessert - Grapes
Thursday
Featured Entree: Grilled Chicken Ceasar Salad with Breadsticks
BBQ Turkey
Thai Noodles
Salad Bar (kalamata olives, cherry tomatoes, cucumbers, mozzarella balls, granola, etc.)
*served daily*
Dessert - Rice Pudding