Menu for the Week of October 20

Balsamic Berry Salad CHICKEN OR TOFU  BERRIES  CUCUMBERS  GOAT CHEESE  ALMONDS  QUINOA  RED CABBAGE  BALSAMIC DRESSING

Vietnamese Quinoa and Bok Choy Bowl CHICKEN OR TOFU  BOK CHOY  CARROTS  EDAMAME  CUCUMBERS  QUINOA  PEANUT SAUCE 

Maple Baked Beans NAVY BEANS  BROCCOLI  CAULIFLOWER  BROWN RICE  MAPLE BBQ SAUCE

Minestrone GROUND TURKEY OR TOFU  KIDNEY BEANS  CARROTS  CELERY  TOMATOES  KALE  VEGETABLE STOCK  QUINOA PASTA 

Mediterranean Pilaf with Roasted Red Pepper Sauce CHICKEN OR TOFU  ZUCCHINI  PEPPERS  OLIVES  FETA  BROWN RICE  ROASTED RED PEPPER SAUCE

Dessert: Lemon Blueberry Loaf