Broccoli, cauliflower, heirloom carrots, cucumber, bell peppers, sugar snap peas, accompanied by seasonal hummus
arugula, kale, romaine, herbs, quinoa, beet hummus, roasted grapes, baby cucumbers, chick peas, bell peppers, shallot dressing, crispy lentils. Serves 2
Sautéed sesame bok choy with fresh ginger and lime
Puree of the finest spuds with butter and cream of course. Serves 4.
Ontario fingerlings blanched and then roasted with care. Ready for your oven.