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Menu for the Week of April 16

Moroccan Quinoa Tagine CHICKPEAS  QUINOA  PEPPERS  SWEET POTATOES  CELERY  RED CABBAGE  POMEGRANATE DRESSING

Turkey and Wild Rice Casserole GROUND TURKEY  LENTILS  BROWN RICE  WILD RICE  CELERY  CARROTS  MUSHROOMS  CORN  MISO GRAVY 

Ratatouille Pasta CHICKEN OR TOFU  QUINOA PASTA  CAULIFLOWER  ZUCCHINI  PEPPERS  TOMATO MARINARA SAUCE

Thai Peanut Buddha Bowl CHICKEN OR TOFU  EDAMAME  BROCCOLI  CARROTS  PEAS  THAI PEANUT SAUCE 

Balsamic Beet and Goat Cheese Salad CHICKEN OR TOFU  QUINOA  BEETS  CUCUMBERS  GOAT CHEESE  WALNUTS  BALSAMIC DRESSING 

Dessert: Lemon Berry Bars

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