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, February 24, 2020

Whole Wheat Pasta

White Beans

Farro

Market Vegetable

Market Fruit

 

Tuesday, February 25, 2020

Thai Chicken Lettuce Wraps

Crispy Tofu Lettuce Wraps

Mung Beans

Brown Rice

Market Vegetable

Market Fruit

 

Wednesday, February 26, 2020

Beef Sloppy Joe’s

Lentil Sloppy Joe’s

Mixed Grains

Market Vegetable

Market Fruit

 

Thursday, February 27, 2020

Jamaican Oxtail Stew

Pigeon Peas

Brown Rice

Market Vegetable

Market Fruit

 

Friday, February 28, 2019

Chicken Soup

Vegetable Soup

Mixed Grains

Market Vegetable

Market Fruit