Dinners

Beef bourguignon with roasted baby potatoes and parsnips 

Roasted chicken with caramelized onions and apples, brown rice, and fresh green beans

Honey and thyme marinated pork with quinoa, roasted beets, and carrots

Vegetarian

Veggie stew with baby potatoes and parsnips

Honey and thyme marinated tempeh with quinoa, roasted beets, and carrots

Chickpea fritters with caramelized onions and apples, brown rice, and fresh green beans

Lunches 

Monday
Beef and mushroom stew on brown rice

Tuesday
Chickpea fritters on a beet and spinach salad

Wednesday
Chicken nicoise salad

Thursday
Pork and rice stuffed cabbage rolls with stir fry vegetables and spicy tomato sauce

Friday
Cajun salmon on a mixed green salad