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Ginger-Soy Lettuce Wraps: A perfectly light but satisfying summer meal. Sautéed in a sweet and savory ginger-garlic soy sauce, served with crisp, fresh lettuce leaves for wrapping. It comes loaded with julienned carrots, cucumber, daikon, cilantro, steamed white rice, edamame, and extra sauce for dipping.
With Savory Ground Beef
With Crumbled Tempeh (Vegan)
Seared Rockfish or Tofu with Sauce Vierge: A beautifully bright, French-inspired dish. Topped with Sauce Vierge (a fresh, tangy tomato, olive oil, caper, and herb sauce) and served alongside herby roasted baby potatoes, zucchini, and summer carrots.
With Wild-Caught Pacific Rockfish
With Seared Organic Tofu
Green Olive Bean Salad Medley: A rich, briny, and texturally amazing salad of chickpeas, plump butter beans, green olives, cilantro, and parsley. We toss it in a Dijon-maple-cumin vinaigrette and serve it with steamed baby potatoes and roasted carrots.
With Pan-Seared Chicken Thighs
With Herb-Roasted Cauliflower
Carrot Ribbon Salad with Aleppo Chickpeas: A fluffy quinoa base loaded with scallions, red onion, and vibrant carrot ribbons. It's tossed in an addictive sweet and spicy date vinaigrette (made with dates, lemon, garlic, white balsamic, and a hint of Aleppo pepper).
With Savory Turkey Meatballs
With Lentil Kofta
Mediterranean Pasta Salad: A refreshing, herb-packed summer staple to keep in the fridge for whenever hunger strikes.
Lunch Catering · Birthday + Anniversary Parties · Receptions · Cocktail Parties
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Questions? Email us at: chef@pickleandsprout.ca