Dinners

Beer braised beef and vegetable stew on brown rice

Curried chicken leg with sauteed vegetables and roasted potato wedges

Honey and thyme pork with a red wine/mustard sauce, on brown lentils with roasted beets and charred broccoli

Vegetarian

Orange and ginger tofu bowl

Spicy bean chili on brown rice

Sweet potato and quinoa salad

Lunches & Catering

Monday
Sweet potato, quinoa, and apple salad with dried cranberries and toasted almonds

Tuesday
Beef and bean chili on brown rice

Wednesday
Chicken taco salad with french dressing

Thursday
Spicy chicken stir-fry

Friday
Greek salmon salad with lemon vinaigrette

Soup & Sandwich Combo 
Roasted squash soup with Caprese chicken wrap