Monday May 20th:
Moroccan Tagine over Whole Wheat Couscous with Toasted Spices, Crispy Chickpeas with Fresh Basil, Miso Eggplant Chard Salad, Peppermint Patty Bars.
Thursday May 23rd:
Spring Pasta Medley in a Vegan Creamy Basil Sauce, Garlic Rosemary Tofu, Tomato Cucumber Ramp and Mozzarella Salad, Oat Flour Chocolate Chip Cookies.