Menu for the Week of March 2nd

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Italian Seared Steak with Arugula, Pine Nuts, and Roasted Potatoes


Chicken Satay with Peanut Sauce, Roasted Bok Choy, and Rice


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


Sheet Pan Turkey Meatballs with Spiced Chickpeas, Pickled Onions, and Couscous


Moroccan Chickpea Quinoa with Cranberries and Toasted Almonds


Sweet and Sticky Noodle Stir-Fry with Tofu, Basil, and Bok Choy