Barley, cucumbers, cherry tomatoes and green onions tossed in a lemon-basil vinaigrette.
Hearty Macaroni Bake
Hearty macaroni, turkey, tomato, vegetable and herb casserole.
Baked Stuffed Eggplant
Sautéed eggplant, tomato, bell pepper, onion and feta baked in an eggplant shell with crumb topping
Pozole Rojo
A rich, brothy stew of chicken, hominy, and red chilies topped with shredded cabbage, radish, cilantro, lime, onion & avocado
Spiced Salmon with Wasabi Snap Pea Puree
Salmon fillet dusted with five-spice powder and pan seared. Served on wasabi and sweet pea puree with pickled onions on top. Bold flavors coupled with elegant colors and heart conscious ingredients.
Chocolate Zucchini & Carrot Muffin
Freshly baked vegan muffin made of zucchini & carrots mixed with raisins, cocoa,
cinnamon & vanilla.
Ryder’s Salad
Arugula with a cranberry, orange, apricot, and crispy chickpea couscous
Chilled Cucumber Avocado Soup
Peach Salsa
Fresh peaches, bell peppers, green onions and jalapeno simmered in orange juice and balsamic vinegar.
Grilled Peach Arugula Salad
Grilled peach halves tossed with fresh arugula, balsamic vinegar and queso fresco.