Menu for the Week of October 27th

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Chicken and Leek Stroganoff with Mushrooms and White Wine

Tandoori Spiced Tofu with Curried Rice, Herbed Salad, and Honey Yogurt Drizzle

Caprese Stuffed Portobellos with Mozzarella, Basil, and Cheesy Parmesan Rice

Beet and Halloumi Salad with Oranges, Pickled Onions, and Fresh Herbs

Chicken Florentine Grilled Cheese with Spinach Salad

Green Curry Noodle Stir-Fry with Tofu and Veggies (Vegan)

Perogies with Farmer Sausage, Fried Onions, and Sour Cream

Roasted Root Vegetables with Balsamic Glaze, Feta, and Quinoa

Blue Cheese Penne with Brussels Sprouts, Pecans, Cranberries, and Apple

Spicy Thai Chopped Broccoli Salad with Cashews and Peanut Dressing (Vegan)

Brie, Arugula, and Apple Quesadillas with Spinach Salad

Harissa Chickpea Stew with Mint, Yams, and Basmati Rice (Vegan)