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)