Menu for April 11th – 17th



breakfast: overnight baked French toast w/peaches, whipped cream
picnic lunch after KMK Organic Farms tour
(taking olive sourdough bread, goat cheese & milk, fruit)
dinner: curry chicken wraps, spinach salad

breakfast: spinach omelets, toast
lunch: cream cheese & olive sandwiches, celery sticks
dinner: harvest vegetable soup, rolls, salad

breakfast: soaked oatmeal w/berries, cream
lunch: cheese & turkey sandwiches, carrot sticks, ranch dip
dinner: chicken stir-fry w/brown rice & broccoli, salad

breakfast: scrambled eggs, bacon, toast
lunch: red lentil soup, cottage cheese
dinner: baked potatoes, asparagus, salad

breakfast: sausage & asparagus frittata
lunch: fried potatoes, creamed spinach, lacto-fermented beets
dinner: roasted lamb, quinoa pilaf, asparagus

breakfast: l.o. quinoa, berries
lunch: pita sandwiches w/ l.o. lamb, hummus, and spinach
dinner: potato soup, bread, salad

breakfast: soaked whole wheat cinnamon rolls, buttercream frosting
lunch: egg noodle casserole w/asparagus & lamb, salad
dinner: popcorn, fruit


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