Green Space, Fresh Tastes.

Wednesday, February 19th

ENTREE: Panzanella salad

cherry tomatoes, croutons, mozzarella cheese, spring mix lettuce, greek olives, cucumbers, balsamic reduction, pepperoncini with limes, salt, black pepper and olive oil

SIDE: Pasta Salad

elbow pasta, veggies, ham and mayo

SOUP:     Corn Chowder OR Chicken Noodle


Quiche: Lorraine



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