Menu for Sept. 13

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Option A:

Aloo Baingan - Indian-style curry with Eggplant, Potato, and Chickpeas - with Toasty Millet and Apple Ginger Chutney.    Gluten-free and vegan.

We know fall is here when the kitchen smells smells like curry, turmeric, and ginger!  These earthy, warming spices mingle easily with soft chunks of eggplant, potato, tomatoes, and freshly cooked chickpeas.  Quick-cooking millet, sweet and tart apple chutney, and a sprinkle of cilantro make this a one-plate feast for all your senses!

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Option B: 

Whole-grain, organic pasta with Roasted Red Pepper Sauce and Veggie-Lentil Neatballs.  Vegan.

Creamy, sweet red pepper sauce perfectly complements the gourmet noodles (made by Sfoglini in Brooklyn, NY) and veggie-packed balls which can be reheated by baking or frying.  The ultimate comfort food for adults and kids alike!

Contains Almonds.

Option C:

Rice Pasta (Gluten-Free) with Roasted Red Pepper Sauce and Veggie-Lentil Neatballs.  Gluten-free and vegan.

Same dish, different pasta.