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Menu for the Week of April 9

Squash Turkey Chili GROUND TURKEY  BUTTERNUT SQUASH  *CORN  CHIA SEEDS  *BLACK BEANS  CILANTRO 

Carrot Cranberry and Walnut Salad  KIDNEY BEANS  *CARROTS  CRANBERRIES  *CUCUMBERS  *QUINOA  WALNUT  GOAT CHEESE  *MICRO GREENS  MAPLE MUSTARD DRESSING 

Kale and Cauliflower Couscous with Vegan Chorizo  CHICKEN OR *TOFU   KALE  CAULIFLOWER COUSCOUS  WALNUT CHORIZO  *RED CABBAGE  *SWEET POTATOES  RED WINE VINAIGRETTE  

5 Spice Asian Salad  CHICKEN OR *TOFU  *CARROTS  BOK CHOY  *QUINOA  *CELERY  *PEPPERS  *MICRO GREENS  CHILI LIME DRESSING

Mediterranean Bowl with Romesco Sauce  CHICKEN OR *TOFU  MUSHROOMS  BROWN RICE  ZUCCHINI  PARSLEY  *ROASTED RED PEPPER AND ALMOND SAUCE

Dessert: Gluten-free Carrot Cake Muffins 

*LOCAL AND/OR ORGANIC 

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