Menu for the Week of January 20th

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Stir-Fried Udon with Pork, Mushrooms, and Broccoli


One-Pan Bruschetta Chicken with Herbed Potatoes


Roasted Root Vegetable Stew with Herby Couscous


Coconut Ginger Curry Noodle Soup with Tempeh


Garlic and Thyme Basted Salmon with Creamy Spinach Fettuccine


Winter Vegetable Stir-Fry with Chickpeas and Quinoa