This week I've got three options: a mason jar salad, a frittata with green salad, and a chilled soup.
Melon & Prosciutto Salad with Toasted Almonds and Arugula
A zesty Balsamic vinegar dressing pairs beautifully with sweet melon chunks, prosciutto, toasted almonds, and arugula. Paleo & Dairy Free. Not strict paleo or dairy sensitive? Add feta for $1.
Vegetable Frittata with Green Salad
Loaded with seasonal vegetables, zesty herbs, and cheese. Toasted garbanzo bean flour, a duck egg base, and generous serving size make this meal feel substantial while not weighing you down. Rounded out with a green salad that's lightly and brightly dressed. Vegetarian.
Chilled Smoky Eggplant Soup
Smoky flavor of charred eggplant brightened with lots of fresh lemon + the depth of middle eastern spices. Smooth in texture, rich in taste, this soup uses the creaminess of the eggplant in lieu of dairy. Vegan.
All meals are gluten free.
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