Menu for the Week of May 4

Puttanesca Pasta with Beans and Greens WHITE BEANS  QUINOA PASTA  ZUCCHINI  FENNEL  RAPINI  OLIVES  CAPERS  SPICY MARINARA SAUCE 

Greek Dinner with Lemon Dill Sauce CHICKEN OR TOFU  BROWN RICE  CELERY  SUNFLOWER SEEDS  ARTICHOKES  BROCCOLI  CASHEW LEMON DILL SAUCE

Chickpea Shawarma Salad  CHICKPEAS  QUINOA  CABBAGE  CUCUMBERS  TOMATOES  TAHINI SHAWARMA DRESSING 

Miso Quinoa and Bok Choy Bowl  CHICKEN OR TOFU  QUINOA  BOK CHOY  CARROTS  RED CABBAGE  WATER CHESTNUTS  MISO SESAME SAUCE 

Creamy Mushroom Asparagus Risotto  CHICKEN OR TOFU  BROWN RICE  ASPARAGUS  CAULIFLOWER  WALNUTS  MUSHROOM SAUCE 

Dessert: Chocolate Ganache Cups