Menu for the Week of April 6th

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Spring Salmon with Asparagus, Lemon-Herb Rice, and Garlic Cream Sauce

Samosa Galette with Mango Chutney and Baby Mixed Greens

Roasted Chipotle Veggie and Brown Rice Bowls with Feta, Apple, and Creamy Dijon Dressing

Cumin Chickpea Salad Tacos with Chipotle Tahini Drizzle

Pesto Chicken Burgers with Apple Carrot Slaw and Roasted Yams

Halloumi and Zucchini Skewers with Couscous and Parsley Garlic Sauce

Greek Mac and Cheese with Tomatoes, Spinach, Olives, and Feta

Thai Coconut Curry Soup with Lemongrass and Rice Noodles

Warm Bacon and Mushroom Salad with Balsamic Reduction and Arugula

Braised Leek Casserole with Cashews, Mozzarella, and Orzo

Curry Roasted Cauliflower and Yam Salad with Cranberries and Tahini Dressing (Vegan)

Swiss French Onion Grilled Cheese with Candied Pecan Pear Salad