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Menu for the Week of April 23

Beet Orange and Wild Rice Salad CHICKEN OR *TOFU  *BEET  *KALE  BRUSSEL SPROUTS  WILD RICE  *MICRO GREENS  ORANGE PECAN DRESSING   

Artichoke and Chickpea Stew CHICKPEAS   ARTICHOKES  FENNEL  *SPINACH  *ONIONS  *GARLIC  HOME MADE VEGETABLE BROTH TOMATOES 

Moussaka Dinner with Vegan Béchamel Sauce  GROUND TURKEY  LENTILS  EGGPLANT  *PEPPERS  ZUCCHINI  TOMATOES  BROWN RICE  CASHEW BECHEMEL

Broccoli Pesto with Zucchini Noodles CHICKEN OR *TOFU  ZUCCHINI NOODLES  *EDAMAME  BROCCOLI PESTO 

Buffalo Cauliflower Bowl CHICKEN OR *TOFU  CAULIFLOWER  *QUINOA  *RED CABBAGE  *CUCUMBERS  *MICROGREENS  *SWEET POTATOES  BLUE CHEESE TAHINI

Dessert: Cinnamon Almond Rice Crispie Treats 

*LOCAL AND/OR ORGANIC 

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