Menu for the Week of March 25th

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Swiss French Onion Grilled Cheese with Candied Pecan Pear Salad


Lemon Pasta Salad with Green Beans and Pistachios


Moroccan Chicken Couscous with Harissa, Apricots, and Chickpeas


Vegan Ramen in Miso Tahini Broth with Maple Soy Tofu and Bok Choy (Vegan)


One-Pan Shrimp Fajitas with Onions, Peppers, and Lime


Sundried Tomato and Basil Pasta with Peppers, Corn, and Parmesan


Peanut Coconut Cauliflower Chickpea Curry with Basmati Rice (Vegan)


Creamy Spring Vegetable Gnocchi with Asparagus and Parmesan


Farro, Asparagus, and Pepper Salad with Sesame-Miso Dressing


Coconut Cauliflower Tacos with Mango and Lime


Roasted Eggplant and Lentil Bolognese with Rotini (Vegan)


Spring Couscous with Snap Peas and Yogurt-Mint Dressing