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)