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Menu for the Week of April 20

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

Ratatouille Pasta Dinner  CHICKEN OR TOFU  QUINOA PASTA  ZUCCHINI  PEPPERS  MUSHROOMS  MARINARA SAUCE 

Baja Grain Bowl CHICKEN OR TOFU  QUINOA  CORN  CILANTRO  TOMATOES  BLACK BEANS  FETA  CASHEW LIME DRESSING 

Cauliflower Coconut Curry CHICKPEAS  BROWN RICE  CAULIFLOWER  PEAS  CARROTS  CURRY SAUCE 

Kung Pao Lentils  LENTILS  BROWN RICE  CELERY  PEPPERS  CASHEWS  BOK CHOY  MISO SESAME SAUCE 

Dessert: Peanut Butter Chocolate Chip Cookies

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