Menu for the Week of April 28th

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Fajita Cheeseburgers with Guacamole and Roasted Yam Wedges

Vegetarian Pad Thai with Peanuts and Seared Tofu

Truffle Risotto with Mushrooms, Burst Tomatoes, and Parmesan

Spanakopita Pizza with Spinach, Feta, and Pine Nuts

Couscous and Shrimp Salad with Pistachios, Feta, and Herbed Yogurt Sauce

Cheesy Spicy Ramen Noodles with Gochujang, Mushrooms, Nori, and Sesame Seeds

Pan-Fried Snapper with Fennel Orange Fettuccine

Thai Green Curry with Fresh Basil and Basmati Rice (Vegan)

Brie, Arugula, and Apple Quesadillas with Spinach Salad

Korean BBQ Chickpea Bento Bowls with Brown Rice (Vegan)

Creamy Green Bean, Zucchini, and Pea Pasta with Parmesan and Basil

Chipotle Taco Salad with Cilantro Gremolata and Tortilla Chips (Vegan)