Menu for the Week of June 16

Vietnamese Quinoa and Bok Choy Salad   CHICKEN OR TOFU*  TOMATOES*  BOK CHOY  QUINOA*  CARROTS  PEA SHOOTS  CASHEW SATAY DRESSING

Fennel Parmigiana   CHICKEN OR TOFU*  FENNEL  QUINOA PASTA  MUSHROOMS*  ZUCCHINI* 

Cajun Casserole  BLACK BEANS   BROWN RICE  CABBAGE*  CORN*  CELERY*  KALE*  CAJUN SAUCE

Cauliflower Red Lentil Korma   RED LENTILS   TOMATO  COCONUT MILK  CAULIFLOWER  BROWN RICE  BROCCOLI 

Chickpea Shawarma Bowl  CHICKPEAS  QUINOA*  CUCUMBERS  PEPPERS*  GREENS*  MICRO GREENS* 

Dessert:  Almond Cinnamon Rice Crispy Treats  

*LOCAL AND/OR ORGANIC