Lunch Menu

The Rudolf Steiner lunch menu offers a colorful variety of seasonal, organic/biodynamic vegetables, grains, legumes and meat that is constantly evolving through the seasons and even the week. Because we pride our lunches on high quality ingredients, it only makes sense to run a zero waste kitchen. We strive to use every piece of vegetable and every part of the animal we purchase. This often involves re-inventing leftovers into new dishes or using vegetable and meat scraps for broths, soups, etc.

 

Monday, March 9, 2020

Black Bean Chili

Brown Rice

Market Vegetable

Market Fruit

 

Tuesday, March 10, 2020

Whole Wheat Pasta

White Beans

Farro

Market Vegetable

Market Fruit

 

Wednesday, March 11, 2020

EARLY ST. PATRICK’S DAY! 

Corned Beef with Carrots and Cabbage

Beet Quinoa Patties

Lentils

Farro Verde or Quinoa

Market Vegetable

Market Fruit

 

Thursday, March 12, 2020

Chicken Soup

Vegetable Soup

Mixed Grains

Market Vegetable

Market Fruit

 

Friday, March 13, 2019

EARLY PERSIAN NEW YEAR!

Roasted Orange Saffron Fish

Kuku Sabzi (Eggs and Greens)

Jeweled Rice

Market Vegetable

Market Fruit