Menu for the Week of March 3

Turkey and Wild Rice Dinner  GROUND TURKEY  LENTILS  BROWN RICE  WILD RICE  CARROTS  CELERY  CORN  BROCCOLI  WALNUTS  MISO GRAVY 

Roasted Veggie Quinoa Casserole  GROUND BEEF  CHICKPEAS  QUINOA SWEET POTATOES CAULIFLOWER  MUSHROOMS  FENNEL  ROASTED RED PEPPER SAUCE 

Herb Pesto Pasta  CHICKEN OR TOFU  QUINOA PASTA  BROCCOLI  PEPPERS  CAULIFLOWER  CELERY  HERB PESTO

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

Thai Curry Bowl  CHICKEN OR TOFU  EDAMAME  BROWN RICE  CABBAGE  BOK CHOY  CELERY  CARROTS  COCONUT MILK  THAI CURRY SAUCE

Dessert: Lemon Blueberry Cake Bars