Menu for the Week of May 27th

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Jamaican Chicken with Roasted Veggies and Mango

Lemon Broccoli Tortellini with Fresh Spinach and Parmesan

Greens and Cheese Stuffed Tortillas with Za'atar Roasted Carrots

Korean Style Tofu with Tomato Rice, Bok Choy, and Pickled Carrots

Strawberry Balsamic Quinoa Salad with Roasted Asparagus and Goat Cheese

Chickpea and Cherry Tomato Penne Alfredo with Kale, Lemon, and Basil (Vegan)

Pan-Fried Snapper with Warm Tomato Arugula Salad and Wild Rice

Vegan Fried Rice with Turmeric, Tofu, and Sriracha (Vegan)

Crispy Eggplant, Pesto, and Goat Cheese Flatbread with Roasted Carrots

Curry Roasted Cauliflower and Yam Salad with Cranberries and Tahini Dressing (Vegan)

Caprese Pasta Salad with Mini Bocconcini and Balsamic Reduction

Tabbouleh with Mint, Tomatoes, and Chickpeas