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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