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& Baby Kale with garlic, lemon & hot pepper, finished with parmesan & ricotta. *can be made without the hot pepper & ricotta
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with nonfat citrus yogurt sauce, quinoa, spelt & green lentil pilaf, roasted onions, cauliflower and Brussels sprouts with Harissa vinaigrette.
served with parmesan roasted cauliflower, spinach and fingerling potatoes.
& pears in Magner’s Cider Sauce, cheesy cauliflower gratin with Dubliner cheddar and caraway breadcrumbs.