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Saturday, June 21st

Saturday, June 21st
Soups: 
Rotisserie Chicken Noodle
Soups: 
Clam Chowder
Soups: 
Carrot Cardamom
Traditional Side: 

Enchilada Pie- Corn tortillas layered with black beans, cheddar cheese and enchilada sauce.

Grain Free Chicken Squash Curry- Chicken and butternut squash in a rich coconut curry.

Made Without Gluten Mac and Cheese- Classic mac and cheese made with gluten-free fusilli.

Jambalaya- Hot and spicy chicken, andouille sausage, brown rice, and bell peppers.

Grain Free Sweet Potato Pilaf with Bacon- Sweet potato and cauliflower with crispy bacon

Creamed Corn with Bacon- Sweet corn in a rich cream sauce with crispy bacon.

Lemon Chicken- White basmati rice tossed with chicken and lemon zest. Topped with lemon slices.

Spinach and Cheese Enchiladas- Corn tortillas stuffed with spinach and mushrooms smothered in enchilada sauce and cheddar cheese.

Santa Fe Mac and Cheese- Southwest mac and cheese with spicy tomato sauce.

Three Cheese Penne

Vegan Side: 

Earth Balanced Peas and Carrots- Green peas and carrots cooked with Earth Balance.

Vegan Fried Rice- Long grain brown rice with vibrant veggies and tamari soy sauce.

Seitan Stroganoff- Vegan sour cream blended with egg-free pasta and mushrooms.

Chili Relleno Casserole- Brown rice and roasted red peppers baked with green chilis and topped with cheese.

Cheera Thoren- Fluffy basmati rice with turmeric, tossed with kale and crunchy coconut.

Edamame Vegan Fried Rice- Long grain brown rice with shitake mushrooms, edamame, and crunchy bok choy.

Vegan Green Bean Casserole- Green beans, red peppers, and almonds topped with panko bread crumbs.

Polenta Chili Pie- Rich vegan chili with kidney beans topped with a polenta crust.

Bengali Biryani- Brown rice full of veggies and tofu.

Vegan Gumbo- A spicy stew of sweet potatoes, black eyed peas, and bell peppers.