Bloom Bundle Menu for March 22

Wow! This week was a wild one. We helped raise money for the BC Women’s Hospital Foundation through their Change Maker’s Market (the auction is still available until March 14!), we were featured on a guest post on Kim Forrester Photography’s blog. And, we SOLD OUT this week — I’m blown away. I love releasing a new menu each week and I hope that they inspire your taste buds too.

Our next menu has a bit of dairy in it, in the form of organic goat cheese and organic greek yogurt (for the tzatziki) so please email / make a note in your order if you’re fully plant based and I will sub out a vegan option. Don’t forget to put your order in here by 9pm Friday for delivery or pick up on March 22.

Turmeric Lentil Soup
Flourist Laird Lentils, carrots, onion, celery, cauliflower, chard, served with a sourdough baguette. (2 servings)

Beet Chickpea Fritters with Tzatziki 
Organic beets, Flourist chickpeas, fresh dill, served with organic tzatziki, roasted caramelized carrots & arugula (2 servings) Add Organic chicken or sockeye salmon for $5 per serving

Szechuan Dan Dan Noodles
Black Sesame Noodles, tofu, szechuan chilli oil, sesame sauce, topped with chopped peanuts, fried shallots, spring onions. Served with Chinese Garlic gai lan (2 servings) Sub ground chicken for $5 per serving

Black Bean Stew with Sweet Corn Polenta & Tomatillo Avocado Salsa
Flourist Black Beans, butternut squash, celery, carrots, kale, organic corn grits, tomatillo avocado salsa, quick pickled red cabbage, cilantro (2 servings)

Salted Almond Cacao Bars with Raspberries
Sunflower seeds, pumpkin seeds, sesame seeds, coconut, cacao, freeze dried raspberries (6 servings)

Orders open to 9pm on Friday Mar 18. Limited quantities available.