Menu for the Week of February 24th

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Samosa Wraps with Mango Chutney with Indian-Spiced Roasted Cauliflower

Chicken Florentine with Parmesan-Panko Crust, Tomato Sauce, and Orzo

Cheesy Baked Gnocchi with Mushrooms, Kale, and Tomatoes

Vegan Ramen in Miso Tahini Broth with Maple Soy Tofu and Bok Choy (Vegan)

Greek Shrimp Skewers with Orzo Salad and Feta

Green Lentil Dal with Coconut Milk, Curry, and Basmati Rice (Vegan)

Greek Style Panzanella with Tzatziki, Dill, Croutons, and Oregano Vinaigrette

Roasted Asparagus and Goat Cheese Puff Pastry Tart

Black Bean and Mango Wraps with Avocado and Pesto Aioli

Baked Feta in Spiced Tomato Sauce with Chickpeas and Kale

Curried Broccoli Chickpea Salad with Cranberries and Tahini Dressing (Vegan)

Lentil Burgers with Portobello Mushrooms and Roasted Parsnips