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Menu for the Week of May 26

Carrot Cranberry and Walnut Salad KIDNEY BEANS  CARROTS  CUCUMBERS  WALNUTS  QUINOA  FETA  PARSLEY  GREENS  MAPLE DIJON DRESSING 

Kimchi and Rice Bowl CHICKEN OR TOFU  BOK CHOY  CARROTS  CABBAGE  RADISH  BROWN RICE  KIMCHI SAUCE 

Carribean Curry CHICKEN OR TOFU  PEPPERS  PEAS  CABBAGE  BROWN RICE  CASHEW CURRY SAUCE

Buffalo Cauliflower and Sweet Potato Chili BLACK BEANS  SWEET POTATOES  CORN  CELERY  BUFFALO CAULIFLOWER  CHILI SAUCE 

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

Dessert:  Chocolate Walnut and Caramel Clusters

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