We've got a handle on salads.

Check back for our full Spring Bistro Menu Selections. 

Here's a preview of what's been cooking in the Recharge Kitchen:

Green All Over: Charred Green Courgette and Cauliflower with Jalapeños, scallions and a lime-herb vinaigrette. Fresh and sophisticated. 

Penne Pasta Pesto: RIce/Amaranth Noodles, Snap peas, corn-off-the-cob, bell peppers, and carrots. A flavourful toasted sunflower seed and pea shoot pesto punch up the umami.  

Eggplant Hummus: It's been called Baba Hummoush, Middle Eastern Dip, and just plain tasty! Chana, garlic, sunflower oil, citrus juice, ginger, and our own spice blend.