Vegetarian Micro Meals
- Cauliflower Tinga Tacos with Lime Crema and Black Bean & Sweet Potato Salad
- Grit Cakes in White Wine Sauce with Roasted Rosemary Potatoes & Stewed Apples
- Asparagus, Sun-dried Tomato & Broccoli Alfredo
- Loaded Baked Potatoes with Mac & Cheese and Southern Succotash
- Blossom Grain Bowl with Roasted Spring Veggies & Green Goddess Dressing