A plan free of meat, fish, and seafood
Monday-W1
Caribbean style three bean and veggie patties with Grenadian spices. Paired with stewed peppers, tomatoes and red onions, with Mint Porch creamy green herb sauce and seasonal green salad.
Tuesday-W1
Baked stuffed eggplant with sautéed seasonal squash varieties, tossed with Caribbean spices over coconut. Jasmine rice and curried chickpeas.
Wednesday-W1
Sland style gluten-free pasta salad with spinach, pigeon peas, green beans, stewed tomatoes and peppers with lime ginger scallion crunchy toasted cashews.
Thursday-W1
Chef Isra’s Caribbeanwarm Caribbean quinoa salad, island root vegetables, carrots, sweet potatoes, celery and cilantro topped with and olive oil lime dressing infused with sweet peppers. Paired with pan-seared tofu with honey-ginger balsamic glaze.
Friday-W1
Green banana toasties with roasted carrots, broccoli and cauliflower hummus, roasted garlic oil drizzle. Served with minted split pea soup with cornmeal dumplings and eddoes.
Monday-W2
Gowild rice salad with Grenada’s green papaya purée green salad.
Tuesday-W2
Braised stuffed cabbage with greens peppers and chickpea. More pumpkin soup
Wednesday-W2
Organic island corn salad, go veggie box and Romaine and endive Salad ginger mango vinaigrette.
Thursday-W2
Squash it up, steamed seasonal squashes with three beans, tomato squash and onions to create a
marriage of exotic flavors
Friday-W2
Vegetable curry cones of potatoes pumpkin spinach peppers chickpeas green salad roti flatbread.
Monday-W3
Caribbean style three bean and veggie patties with Grenadian spices. Paired with stewed peppers, tomatoes and red onions, with Mint Porch creamy green herb sauce and seasonal green salad.
Tuesday-W3
Baked stuffed eggplant with sautéed seasonal squash varieties, tossed with Caribbean spices over coconut. Jasmine rice and curried chickpeas.
Wednesday-W3
Sland style gluten-free pasta salad with spinach, pigeon peas, green beans, stewed tomatoes and peppers with lime ginger scallion crunchy toasted cashews.
Thursday-W3
Chef Isra’s warm Caribbean quinoa salad, island root vegetables, carrots, sweet potatoes, celery and cilantro topped with and olive oil lime dressing infused with sweet peppers. Paired with pan-seared tofu with honey-ginger balsamic glaze.
Friday-W3
Green banana toasties with roasted carrots, broccoli and cauliflower hummus, roasted garlic oil drizzle. Served with minted split pea soup with cornmeal dumplings and eddoes.
Monday-W4
Gowild rice salad with Grenada’s green papaya purée green salad.
Tuesday-W4
Braised stuffed cabbage with greens peppers and chickpea. More pumpkin soup
Wednesday-W4
Organic island corn salad, go veggie box and Romaine and endive Salad ginger mango vinaigrette.
Thursday-W4
Squash it up, steamed seasonal squashes with three beans, tomato squash and onions to create amarriage of exotic flavors.
Friday-W4
Vegetable curry cones of potatoes pumpkin spinach peppers chickpeas green salad roti flatbread.