Menu for the Week of October 3

Carrot Cranberry and Walnut Salad CHICKEN OR TOFU  CARROTS  CRANBERRIES  WALNUTS  GOAT CHEESE  CUCUMBERS  QUINOA  MAPLE DIJON DRESSING 

Rice Pilaf with Lemon Dill Sauce CHICKEN OR TOFU  CAULIFLOWER  FENNEL  MUSHROOMS  CELERY  BROWN RICE  LEMON DILL SAUCE 

Broccoli Ginger Stir-Fry CHICKEN OR TOFU  BROCCOLI  PEPPERS  CARROTS  BROWN RICE  CHILI GINGER SAUCE 

Sweet Potato and Lentil Soup LENTILS  SWEET POTATOES  ONIONS  CELERY  KALE  PEPPERS  COCONUT MILK  GARLIC  HOMEMADE VEGETABLE BROTH 

Twisted Tabbouleh CHICKPEAS  QUINOA  CUCUMBERS  KALE  TOMATOES  RED CABBAGE  MINT  PARSLEY  LEMON DIJON DRESSING 

Dessert: Almond Cinnamon Rice Crispy Squares