Ginger soy marinated salmon served with edamame brown rice, kale, cucumber, cabbage, avocado, served with carrot miso dressing and topped with scallions and toasted sesame seeds.
Butternut Squash Bisque
Puree of butternut squash and sweet potatoes spiced with pumpkin pie spice, nutmeg and fresh ginger.
Pumpkin-Curry Vegetable Sauté
Looking for a Meatless Monday recipe? Or are you simply a lover of curry? This vegetable sauté from our fall menu stars autumn favorites like butternut squash, cauliflower and chickpeas for protein and fiber. It’s topped with a curried pumpkin sauce for a zesty punch!