Vegetarian Micro Meals
- Jerk Butternut Squash with Pepper Medley & Caribbean Coconut Rice
- Honey Garlic Cauliflower with Roasted Asparagus and Beet & Goat Cheese Salad
- Eggplant Parmesan over Penne Pasta
- Veggie ‘Meatballs’ in Whole Grain Mustard Sauce with Roasted Rosemary Potatoes and Asparagus
- Vegetarian Greek Fettuccini with Feta, Spinach & Roasted Red Peppers