Monday's Hot Bar 01.13

Vegan:  Black Beans, Basmati Rice, Steamed Broccoli, Strawberry Crisp, Tarragon Roasted Tofu w/ Fennel & Tomatoes, Vegetable Curried Rice, Sweet Potato & Parsnip Mash, Stewed Seitan w/ Spicy Tomato & Spinach, Fasolia Ethiopian Style Green Beans, Ingunday Tibs, Dinich Wat, Ginger-Garlic Cabbage, Gomen, Lemon & Garlic Asparagus, English Peas w/ Caramelized Pearl Onions

Vegetarian: Roasted Butternut Squash w/ 5 Spice, Mac & Cheese

Meat/Seafood: Cod w/ Lemon Caper Wine Sauce, Atkilt Be Siga, Doro Wat, Chicken Paprikash

Soups: Roasted Tomato Soup, Chickpea Stew, Cream of Mushroom Soup, Roasted Cauliflower & Parmesan Soup, Roasted Tomato and Garlic Soup

Raw: Caribbean Carrot Salad,  Green Cabbage Citrus Stew, Raw Kale Soup