Menu for the Week of March 17th

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Pea, Fennel, and Fresh Mint Spaghetti with Parmesan

Sweet Korean Lentils with Crispy Sesame Roasted Broccoli (Vegan)

Greek Turkey Burgers with Tzatziki and Herb-Roasted Potatoes

Kimchi Grilled Cheese with Gochujang and Soy Roasted Carrots

Korean Style Tofu with Tomato Rice, Bok Choy, and Pickled Carrots

Creamy Broccoli Soup with Farmer Sausage and Parmesan Pita Chips

Cheesy Potato Mushroom Naan Pizza with Crispy Kale and Truffle Oil

Crispy Parmesan Zucchini Wedges with Curried Cashew Rice Pilaf

Moroccan Chickpea Quinoa with Cranberries and Toasted Almonds (Vegan)

Paneer Curry with Coconut Milk, Green Beans, and Rice

Basil Coconut Chickpea Curry with Basmati Rice (Vegan)

Herb-Loaded Chopped Greek Salad with Quinoa, Chickpeas, and Feta