Friday, May 24, 2013
In our Chef's Case:
Broccoli Crunch
Chicken Scallopini
Collard Green Slaw (vegetarian)
Fettuccine with Roasted Tomatoes (vegetarian)
Firecracker Coleslaw (vegan)
Firehouse Potato Salad
Fried Chicken
Grilled Corn with Chili & Lime
Grilled Salmon
Grilled Southwest Chili Tofu (vegan)
Grilled Vegetables
Hazelnut Herb Crusted Field Roast
Herb Roasted Turkey Breast
Mediterranean Crunch (vegan)
Oven Roasted Turkey
Peanut Sesame Noodles (vegetarian)
Quinoa with Balsamic Roasted Mushrooms
Roasted Brussel Sprouts (vegan)
Rustic Coleslaw
Smoked Mozzarella Pasta Salad (vegetarian)
Spicy Buffalo Wings
Stuffed Portobello Mushrooms
Sweet Summer Kale
Texas Caviar (vegan)
Our Health Starts Here prepared entrees and salads follow the four pillars of healthy eating:
healthy fats, nutrient dense, plant strong, whole foods:
*Soups*
Grilled Chicken Breasts
Prepared Foods:
Corn Poblano Chowder (vegetarian)
Cream of Mushroom Soup
Pasta e Fagioli
Spicy Curried Dal Soup (vegan)
Southwest Potato Kale Chowder (vegan)
Meat/Seafood:
Beef Stew
Clam Chowder
Chicken Noddle Soup
Chicken Tortilla Soup
Shrimp & Chicken Jambalaya
