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Dinner

Thai Lettuce Wraps with Halal Chicken Tenderloin
Side Dish

Parsnips, Grilled Grapes, Roquefort, Honey

Recipe by Chef Griff Dumeyer

Butternut Squash Quinoa, Pomegranate Molasses

Recipe by Chef Griff Dumeyer
Lunch

Tempura Mushrooms

Recipe by Chef William Brooks
Appetizer

Braised Fennel, Sausage, Olives, & Mint

Recipe by Chef Griff Dumeyer

Vegan Grazing Board

Recipe by Chef Nora Galdiano
Lunch

Sysco Simply Tofu “Larb” with
Jasmine Rice & Jicama Wraps

A meatless variation of the traditional dish from Laos.

Recipe by Chef Shea Zappia
Dinner

Vegan Chili

Recipe by Chef Bill Brooks
Fried Artichoke with Beurre Blanc
Side Dish

Fried Artichokes with Blood Orange Beurre Blanc
Fried Green Tomatoes
Appetizer

Fried Green Tomatoes with Gulf Coast Crab
Feta-Stuffed Eggplant Over Red Pepper-Herb Couscous
Dinner

Feta-Stuffed Eggplant over Red Pepper-Herb Couscous

Recipe by Sysco Culinary Team
Side Dish

Roasted Beets With Bacon, Sage and Brown Butter

Recipe by Chef Nate Luce
Side Dish

Roasted Broccolini With Lemon and Garlic

Recipe by Chef Michael Staie
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