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)