Monday October 16th:
Sweet Corn Polenta Triangles with Pumpkin Seed Cilantro Mole, Garlicky Cannelloni Beans in a Vegan Rosemary Cream Sauce, Roasted Vegetables and Tofu Ratatouille, Blueberry Brownies.
Thursday October 19th:
Spicy Chickpea Burgers with Avocado and Sprouts, Polenta Crusted Rosemary New Potatoes, Chopped Greek Salad with Local Feta, Dark Chocolate Goji Berry Bark.