Menu for the Week of October 10th

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Roasted Pork Tenderloin with Apples and Rosemary Potatoes

Harvest Casserole with Zucchini, Yams, Turkey, and Mozzarella

Curried Honey Mustard Chicken with Roasted Broccoli and Rice

Harvest Salad with Pesto Roasted Tofu, Cranberries, and Walnuts

Garlic-Roasted Cauliflower Pasta with Tomatoes and Kale

Braised Leek Casserole with Cashews, Mozzarella, and Orzo

Harissa Chickpea Stew with Mint, Yams, and Basmati Rice (Vegan)

Thai Red Curry Lentils with Jasmine Rice (Vegan)

Creamy Broccoli and Chickpea Curry with Basmati Rice (Vegan)