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Vietnamese Vermicelli Bowl: Delicate rice vermicelli noodles loaded with shredded carrots, crisp cucumbers, and fresh leafy greens, served with a bright, savory nu01b0u1edbc chu1ea5m dressing.
With Lemongrass Chicken Thighs
With Lemongrass Tofu
Beet Salad with Labneh & Farro: Blanched beets over a creamy, seasoned bed of labneh. Topped with an orange and Aleppo pepper vinaigrette, seasonal stone fruit, arugula, toasted pepitas, sunflower seeds, and hemp hearts, served alongside hearty farro.
With Pan-Seared Chicken Thighs
With Marinated Lentils
Chimichurri Grain Bowl: A hearty base of farro and charred broccolini topped with roasted sweet potatoes, pickled onions, and a bright, garlic-herb chimichurri.
With Turkey Patties
With Balsamic Portobello Caps & Crispy Chickpeas
Summer Corn & Stone Fruit Salad: Crisp greens, cucumbers, cherry tomatoes, local stone fruit, feta, and toasted pepitas, finished with a lime-red onion dressing. Served with baby potatoes and fresh sweet corn.
With Pan-Seared Chicken Breast
With Marinated Herb White Beans
Creamy Lemon-Dill Orzo Pasta Salad: Tender orzo tossed with fresh dill and a bright citrus punch that makes this an absolute guaranteed crowd pleaser.
Lunch Catering · Birthday + Anniversary Parties · Receptions · Cocktail Parties
Looking for catering?
Questions? Email us at: chef@pickleandsprout.ca