Menu for the Week of March 2nd

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Chicken Satay with Peanut Sauce, Roasted Bok Choy, and Rice

Moroccan Chickpea Quinoa with Cranberries and Toasted Almonds

Sweet and Sticky Noodle Stir-Fry with Tofu, Basil, and Bok Choy

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

Sheet Pan Turkey Meatballs with Spiced Chickpeas, Pickled Onions, and Couscous