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Menu for the Week of November 10

Twisted Tabbouleh CHICKPEAS  QUINOA  CABBAGE  PARSLEY  MINT  FETA  CUCUMBERS  PEPPERS  MAPLE DIJON DRESSING

Rice Pilaf with Lemon Dill Sauce CHICKEN OR TOFU  BROWN RICE  BROCCOLI  CARROTS  FENNEL  LEMON DILL CASHEW SAUCE 

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

Lasagna in a Jar CHICKEN OR TOFU  ZUCCHINI  ASPARAGUS  KALE  MUSHROOMS  CHEDDAR CHEESE  RICOTTA  QUINOA PASTA  MARINARA SAUCE 

Coconut Red Lentil and Peanut Soup RED LENTILS  SWEET POTATOES  COCONUT MILK  CAULIFLOWER  PEANUT BUTTER 

Dessert: Oatmeal Tahini Cookies 

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