Menu for the Week of August 4th

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Greek Chicken Kebabs with Tomato Cucumber Salad and Wild Rice


Watermelon Cucumber Salad with Feta, Mint, and Toasted Walnuts


Southwestern Orzo Salad with Spicy Buttermilk Dressing


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


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)


Fish Tacos with Mango Avocado Salsa and Lime Crema


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


Mexican Quinoa Skillet with Multigrain Tortilla Chips


Pea, Fennel, and Fresh Mint Spaghetti with Parmesan


Spiced Eggs with Minted Tzatziki and Wholegrain Toast


Spicy Tomato Braised Tofu Burritos with Charred Jalapeno Corn (Vegan)