Menu for the Week of March 31st

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Lemon Broccoli Tortellini with Fresh Spinach and Parmesan

Italian Style Sloppy Joes with Garlic Broccoli, Roasted Potato Wedges, and Mozzarella

Huevos Rancheros with Avocado and Salsa Verde

Beet Poke Bowls with Wafu Sauce, Edamame, and Carrots

Toasted Caprese Sandwiches with Mediterranean Green Beans

Spring Salmon with Asparagus, Lemon-Herb Rice, and Garlic Cream Sauce

Creamy Goat Cheese Pasta with Tomatoes, Spinach, and Parmesan

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

Layered Vegan Biryani with Tofu and Raisins (Vegan)

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

Mushroom and Leek Galette with Peas and Nutritional Yeast

Cauliflower and Chickpea Red Curry with Rice and Naan (Vegan)