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