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Menu for the Week of March 5

Spring Roll Salad CHICKEN OR TOFU  BROWN RICE  CARROTS  CUCUMBERS  CABBAGE  PEANUT SAUCE 

Korean Style Stir-fry GROUND BEEF  EDAMAME  BROWN RICE  CARROTS  CORN  BOK CHOY  ALMONDS  KOREAN BBQ SAUCE 

Ratatouille Pasta CHICKEN OR TOFU  LENTILS  QUINOA PASTA  ZUCCHINI  MUSHROOMS  CAULIFLOWER  PEPPERS  GOAT CHEESE  TOMATO MARINARA SAUCE 

Green Goddess Bowl CHICKEN OR TOFU  QUINOA  RED CABBAGE  PEAS  CAULIFLOWER  WALNUTS  KALE PESTO 

Mediterranean Quinoa Dinner CHICKPEAS  CHICKEN  QUINOA  CELERY  TOMATO  BROCCOLI  TAHINI  RED PEPPER SAUCE 

Dessert: Date Walnut Clusters  

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