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Menu for the Week of November 7

Teriyaki Stir-fry CHICKEN OR TOFU  BROWN RICE  EDAMAME  CARROTS  PEPPERS  BROCCOLI  ALMONDS  SESAME STIR- FRY SAUCE

Quinoa Moroccan Tagine CHICKPEAS  QUINOA  SWEET POTATOES  SPINACH  CAULIFLOWER  CELERY  TAHINI  LEMON DIJON SAUCE  

Turkey and Wild Rice Casserole GROUND TURKEY  BROWN RICE  WILD RICE  CARROTS  CELERY  PEAS  BROCCOLI  WALNUTS  MISO GRAVY

South West Chopped Salad with Jalapeno Lime Dressing CHICKEN OR TOFU  QUINOA  CARROTS  CELERY  CORN  CABBAGE  CUCUMBERS  TOMATOES  CASHEWS  JALAPEÑO LIME DRESSING  

Roasted Red Pepper Pasta GROUND BEEF  QUINOA PASTA  MUSHROOMS  PEPPERS  CAULIFLOWER  GOAT CHEESE   ROASTED RED PEPPER SAUCE

Dessert: Walnut Caramel Clusters 

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