Menu for the Week of November 27th

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Pesto Brie Stuffed Chicken with Garlic Toast and Carrot Apple Slaw


Black Bean and Veggie Burrito Bowls with Cilantro-Lime Quinoa


Cheesy Baked Gnocchi with Mushrooms, Kale, and Tomatoes


Mexican Style Lentil and Black Bean Chili with Sour Cream and Tex Mex


Creamy Goat Cheese Pasta with Tomatoes, Spinach, and Parmesan


Greek Shrimp Skewers with Orzo Salad and Feta


Creamy White Bean and Spinach Quesadillas with Charred Corn


Curried Broccoli Chickpea Salad with Cranberries and Tahini Dressing (Vegan)


Sweet Chili Tofu Tacos with Cucumber Carrot Slaw


Vegetarian Flatbread with Two Cheeses, Zucchini, and Pickled Onion


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


Pearl Couscous with Roasted Tomatoes, Olives, and Arugula (Vegan)