Menu for the Week of November 3rd

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Lebanese Inspired Za'atar Flatbread with Mozzarella and Cucumber Salad

Blackened Cajun Salmon with Herbed Orzo and Creamy Cucumber Salad

Butternut Squash and Coconut Milk Risotto with Goat Cheese and Pine Nuts

Fajita Cheeseburgers with Guacamole and Roasted Yam Wedges

Mediterranean Quinoa Casserole with Two Cheeses

Sweet and Sticky Noodle Stir-Fry with Tofu, Basil, and Bok Choy

Thai Red Curry Lentils with Jasmine Rice (Vegan)

Chicken and Yam Skillet with Brussels Sprouts, Cranberries, and Wild Rice

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

Orange Chickpea and Broccoli Stir-Fry with Cashews and Quinoa (Vegan)

Roasted Yams and Chickpeas with Lime Yogurt Sauce

Spicy Moroccan Chickpea, Squash, and Kale Stew with Lemon-Infused Feta (Vegan)