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 Caribbean quinoa salad with warm quinoa, 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 Caribbean quinoa salad with warm quinoa, 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.

Flatbush Caton Market

2184 Clarendon Rd,

Brooklyn, NY, 11226

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