Menu for the Week of February 24th

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Greek Shrimp Skewers with Orzo Salad and Feta

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

Cheesy Baked Gnocchi with Mushrooms, Kale, and Tomatoes

Samosa Wraps with Mango Chutney and Indian-Spiced Roasted Cauliflower

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

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

Curried Lentil Burgers with Portobello Mushrooms and Roasted Parsnips

Baked Feta in Spiced Tomato Sauce with Chickpeas and Kale

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

Roasted Asparagus and Got Cheese Puff Pastry Tart

Black Bean and Mango Wraps with Avocado and Pesto Aioli

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