Menu for the Week of January 19th

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Asian White Fish with Coconut Rice and Mango Salsa

Kimchi Grilled Cheese with Gochujang and Soy Roasted Carrots

Beet Borscht with Dill and Mushroom Swiss Toasts

Greek-Style Quesadillas with Fresh Tzatziki

Cheeseburger Bake with Potatoes, Thousand Island Dressing, Pickle, and Tomato

Mexican Quinoa Skillet with Multigrain Tortilla Chips

Moroccan Chicken Couscous with Harissa, Apricots, and Chickpeas

Tandoori Chickpea Wraps with Kale Slaw and Coconut Lime Sauce

Winter Vegetable Stir-Fry with Chickpeas and Quinoa (Vegan)

Sundried Tomato and Basil Pasta with Peppers, Corn, and Parmesan

Quick Smoky Red Lentil Stew with Portuguese Bns (Vegan)

Patatas Bravas with Yams, Spiced Mayo Sauce, and Green Salad (Vegan)