Menu for the Week of August 4th

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Southwestern Orzo Salad with Spicy Buttermilk Dressing

Fish tacos with Mango Avocado Salsa and Lime Crema

Watermelon Cucumber Salad with Feta, Mint, and Toasted Walnuts

Greek Chicken Kebabs with Tomato Cucumber Salad and Wild Rice

Pea, Fennel, and Fresh Mint Spaghetti with Parmesan

Spicy Tomato Braised Tofu Burritos with Charred Jalapeno Corn (Vegan)

Mexican Quinoa Skillet with Multigrain Tortilla Chips

Cajun Chicken and Brown Rice Salad with Corn, Tomatoes, and Bocconcini

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

Spiced Eggs with Minted Tzatziki and Wholegrain Toast

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

Southern-Style Vegan Gumbo with Plant-Based Sausage and Brown Rice (Vegan)