Menu for the Week of April 21st

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Guacamole Quesadillas with Sour Cream and Greens

Panko-Crusted Snapper with Rosemary Potatoes, Cabbage Slaw, and Tartar Sauce

Sundried Tomato and Broccoli Gnocchi with Goat Cheese and Parmesan

Roasted Teriyaki Tofu and Veggies with Rice (Vegan)

Creamy Sausage and Broccoli Pasta with Parmesan

Red Bean Nourish Bowls with Sesame Slaw and Sesame-Miso Dressing (Vegan)

Caesar Pizza on Garlic Rosemary Crust with Cherry Tomatoes and Parmesan

Quick Southwest Pasta Salad with Chipotle-Lime Yogurt Dressing

Refried Bean Burgers with Mango, Guacamole, and Cabbage Slaw

Peanut Satay Ramen Noodles with Ginger, Pickled Cucumber, and Edamame

Kale Taco Salad with Spiced Walnut "Meat" and Mango Vinaigrette

Cumin-Spiced Stir-Fry with Pine Nuts, Currants, and Quinoa (Vegan)