Menu for the Week of August 25th

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Bacon, Brie, and Apricot Grilled Cheese with Balsamic Reduction

Creamy Goat Cheese Pasta with Tomatoes, Spinach, and Parmesan

Oven Risotto with Zucchini, Tomatoes, and White Wine

Curried Lentil Burgers with Portobello Mushrooms and Roasted Parsnips

Asian Chicken Salad with Sweet Chili Sauce, Soy Cashews, and Carrots

Halloumi Chickpea Bowls with Pearl Couscous, Pearl Couscous, and Oregano

Couscous and Shrimp Salad with Pistachios, Feta, and Herbed Yogurt Sauce

Chipotle Black Bean Mango Quesadillas with Sour Cream and Salsa Verde

Late Summer Salad with Pistachios, Feta, and Herbed Yogurt Sauce

Layered Vegan Biryani with Tofu and Raisins (Vegan)

Moroccan Chickpea Quinoa with Cranberries and Toasted Almonds (Vegan)

Sweet Potato, Broccoli, Chickpea Buddha Bowls with Tahini-Lemon Drizzle (Vegan)