Week of March 6th
Dinners
Moroccan beef tagine on brown rice with roasted carrots and parsnips
Roasted chicken with tomatoes and capers, on basmati rice with sauteed peppers and onions
Spice-rubbed pork on cilantro-lime quinoa with roasted sweet potato and sauteed bok choy
Vegetarian
Loaded kale salad with green tahini dressing
Moroccan-spiced tofu stir fry
Black bean cakes on an Asian salad
Lunches & Catering
Monday
Chicken and avocado wrap with creamy broccoli and spinach soup
Tuesday
Black bean cakes on an asian salad
Wednesday
Chicken and kale salad with a green tahini dressing
Thursday
Pulled pork tacos with a crunchy slaw and avocado
Friday
Vietnamese noodle salad with lemongrass shrimp
Soup & Sandwich Combo
Kale caesar wrap with carrot and cumin soup
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