Menu for Tuesday November 25

Spaghetti Squash Casserole with Roasted Red Pepper Sauce
Made with organic cheddar and roasted vegetables. Chicken or vegetarian option.

Loaded Caesar Salad
Romaine lettuce, local eggs, tomatoes, olives, sunflower seeds and asparagus served with a creamy vegan dressing.

Indonesian Rice Dinner
Market cabbage, carrots, peppers and brown rice in a flavourful curried chili sauce. Chicken or Vegetarian option.

Carrot Cranberry and Walnut Salad
Quinoa and chickpeas round out this filling colourful salad with a lemony Dijon dressing 

Mediterranean Minestrone Stew
Hearty and flavourful. With peppers, zucchini, carrot, celery, mushrooms, kale, whole grain pasta, kidney beans and basil pesto

Dessert: Chickpea Brownies
 


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