Menu

Previous Week's Meals

Thai Lemongrass Hot Pot with Winter Squash, Tofu, and Red Peppers
Homemade Falafel Salad on local baby greens with red pepper, cucumber, roasted cauliflower, and Maplebrook Farm feta and a lemon cilantro dressing
Butternut Squash Posole (Mexican Stew with Hominy)
Wild Rice Stuffed Delicata Squash with Toasted Walnuts
Mongolian Tempeh and Broccoli Stir-fry
Black Bean and Vegetable Stuffed Yams
Chipotle Black Bean Burgers with Avocado on Lettuce Wraps
Buddha “Beef” (Seitan or Tofu) with Stir-fried Broccoli, Red Pepper and Carrot
Tofu and Spinach Baked Ziti
Aloo Gobi (Potato Cauliflower Curry)
Local Potato and Kale Enchilada Bake with Red Chili Sauce
Quinoa “Fried Rice” with Shredded Carrot, Green Beans and Sesame Eggs
Mexican Confetti Stuffed Red Peppers
Basil Pesto Farfalle Pasta with Local Cherry Tomatoes, Roasted Shallots and Fresh Mozzarella
Stuffed Portabella Mushrooms
Miso Tahini Noodles with Shaved Carrot and Red Pepper