Menu for Tuesday September 2

Taco Salad with Cashew Lime Dressing
Quinoa, black beans, cucumber, tomatoes and organic greens with taco-spiced ground walnuts

Morrocan Style Vegetable and Chickpea Stew
Richly fragrant spices such as cinnamon, cumin and coriander enhance this vegan dish along with dates, sweet potatoes, kale, carrots and chickpeas all served over brown rice. 

Market Pad Thai
The market will be my inspiration for this dish...snow peas, carrots and bok choy over soba or gluten-free noodles. Chicken or Vegetarian option.

Garden Salad with Maple Mustard Dressing
Market greens with radish, purple cabbage, tomato, cucumber and peppers. Chicken or Vegetarian option.

Lentil and Brown Rice Pilaf
Lentils and brown rice fit well together in this Middle-eastern inspired dish loaded with roasted cauliflower, carrots, fennel and caramelized onions. 

Dessert: Gluten-free Plum Tart 

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