This week's menu - The Inaugural Lunch!

Herb Marinated Chicken  

based on this recipe

Baked Sweet Potato Wedges with Aioli Dipping Sauces

try the recipe!

Tomato, Onion and Roasted Lemon Salad 

find the recipe here

Cherry Crisp

from the Moosewood Restaurant Cooks for a Crowd

Lemon and Mint infused water

This week's lunch menu - the first summer lunch of 2016 - was developed and cooked by Kerri, and our wonderful ABLE team leaders: Essie, Paulie, Dillon and Becca.

The meal featured lettuce and herbs from the Youth Garden, which were harvest by the team leaders, sweet cherries from the MAP's farm, and tomatoes, onions and sweet potatoes from the Mobile Market. The meal for twelve cost just $4.20 per person to make.