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