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)