April 18, 2019, at 06:30 PM
Kitchen Conservatory

Powered By Plants

Your awesome menu includes:

  • Kale-asparagus-orange bell pepper salad with a creamy lemon tahini dressing tossed with chickpeas, sunflower seeds and fresh basil
  • Green minestrone loaded with vegetables, cannellini beans, and whole grain pasta
  • Springtime white pizza with mushrooms and artichoke hearts on a quinoa crust with cashew mozzarella
  • Wilted spinach with asparagus and sun-dried tomatoes topped with feta, brown rice, homemade herbed tofu, pine nuts and homemade kalamata tapenade


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