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This Week's Meals
Tuesday Mar 19
Mongolian Broccoli and Tempeh Stir-fry
Basmati Rice and Toasted Spices, Sesame Cucumber and Red Pepper Salad
Thursday Mar 21
Spanakopita Pie
Silky Rosemary White Beans, Spinach Salad with Toasted Walnuts, Roasted Beets and Chèvre in a Miso Balsamic Vinaigrette
Previous Week's Meals
Black Bean and Sweet Potato Tamale Pie
Tofu, Spinach and Pesto Baked Ziti
Indian Mulligatawny Stew
Curry Almond Burgers on Lettuce Leaves with Sliced Avocado
Jamaican Jerk Tempeh
Root Vegetable Pot Pie with a Phyllo Crust
Pumpkin Mac and Cheese with Toasted Breadcrumbs
Butternut Squash and Local Poblano Pepper Posole (Mexican Stew with Hominy)
Quinoa “Fried Rice” with Shredded Carrot, Broccoli and Sesame Eggs
Roasted Red Pepper and Tomato “Bisque”
Miso Tahini Noodles with Roasted Sweet Potato and Red Pepper
Chili Potpie with a Polenta Crust
Farfalle Pasta tossed with Roasted Butternut Squash, Slivered Greens, Scallions and a Rosemary Balsamic Dressing
Paleek Paneer (Indian Spiced Spinach and Tofu)
Thai Lemongrass Hot Pot with Winter Squash, Tofu, Red Peppers and Lacinato Kale
Wild Rice Stuffed Winter Squash with Toasted Walnuts