Here’s the latest fare from the StoneTree lunchroom. Hope you find some inspiration!
Kendra:
- Broccoli, asparagus and quinoa over organic mixed greens, with Ontario strawberries and blueberries.
- BBQ Haddock.
- (Gluten free, dairy free, paleo, vegetarian)
Shelby:
- Spinach, arugula and mixed lettuce (grown by Shelby herself at the community garden). Lamb’s quarters, cucumber, red pepper, sunflower seeds, avocado.
- Topped with NewFarm GOLD salad dressing (sold at Currie’s Market & 100 Mile Store).
- Gluten free, dairy free, vegan
Tara:
- 3 bean curry with cauliflower (Mixed dried beans cooked in crock pot with 1 half cauliflower diced, 1 box organic veggie stock, 2 heaping tablespoons Patak’s Madras curry paste and sautéed onion, garlic and carrot).
- Served over organic spinach and topped with half diced avocado.
- Gluten free, dairy free, vegan.