Bowls

Question 1

Ancient grains: vegan

Answer 1

Ancient grains (Brown rice, farro and quinoa cooked with garlic, ginger, Tumerick and lemongrass) served with grilled Portabella mushrooms, chard onions, snow peas, miso glazed sweet potatoes (topped with sesame seeds) sliced avocado, and cilantro pesto, garnished with hemp seeds.

Miso Sesame vinaigrette; rice wine vinegar, sambal, Low sodium soy sauce, evaporated cane sugar, xanthan gum, kosher salt, miso paste.

cilantro pesto; cilantro, garlic, pumpkin seeds, cumin, kosher salt, orange juice, lime juice, grape seed oil, extra-virgin olive oil.

Common allergies: soy, wheat, garlic, onion.

Question 2

Red chili noodles; vegetarian

Answer 2

Egg noodles, gai lan (Chinese broccoli), zucchini, shiitake mushrooms, snow peas, Asian herbs, and sesame seeds stirfried in wok noodle sauce, and garnished with cashews and more sesame seeds.

Wok noodle sauce; tamari, Brown rice syrup, evaporated cane sugar, sombal, rice wine vinegar, sesame chili oil, cilantro, ginger, garlic, scallions.

Common allergies; tree nuts, eggs, wheat, soy, garlic, onion.

Question 3

Teriyaki quinoa bowl

Answer 3

Quinoa rice, bok choy, heirloom carrots, green beans, broccoli, snap peas, shiitake mushrooms, and Asian herbs stirfried in teriyaki sauce, and topped with sliced avocado and sesame seeds.

Teriyaki sauce; pineapple, Fuji apples, ginger, green onion, orange juice, low-sodium soy sauce, brown sugar.

Common allergies; soy, onion, wheat, garlic

Question 4

Spicy Panang curry bowl: gluten-free

Answer 4

Coconut Panang curry sauce, simmered with organic russet potatoes, onions, green beans, bok choy and heirloom carrots, finished with fresh Thai basil and served with quinoa rice on the side.

Thai curry broth; grapeseed oil, yellow onion, garlic, lemongrass, ginger, shiitake mushrooms, pineapple, Penang curry paste, coconut water, coconut cream, lemon juice, fish sauce, honey, kosher salt.

Common allergies; shellfish, fish, garlic, onion.