Menu for the Week of January 20th

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Coconut Ginger Curry Noodle Soup with Tempeh

One-Pan Bruschetta Chicken with Herbed Potatoes

Winter Vegetable Stir-Fry with Chickpeas and Quinoa

Stir-Fried Udon with Pork, Mushrooms, and Broccoli

Roasted Root Vegetable Stew with Herby Couscous