Share Menu Week of Sept 20
 
Corn Potage
corn – vegetable broth – onions – potatoes –

celery – parsley – hemp milk
 
Spinach Salad with Cucumber and Tomato
cucumbers – tomatoes – lemon sesame vinaigrette –

pickled onions – seaweed – spinach

Roasted Vegetables with Miso Glaze

Eggplants – summer squash – carrots – red onion – miso –

coconut sugar – garlic – ginger – rice vinegar –

sesame seeds – kale

Japanese Chicken Curry with Rice

organic chicken thighs – onions – carrots – potatoes – garlic – ginger – curry sauce – jasmine rice

Veggie Alternative:
Broccoli and Tofu with Noodles

broccoli – tofu – onions – carrots – teriyaki sauce – yam noodles

 
Carrot Ginger Salad Dressing
ginger – carrot – garlic confit – tamari – Dijon –

rice vinegar – maple – olive oil

Matcha Snickerdoodles

almond flour – maple syrup – coconut oil –

matcha powder – coconut sugar