Menu for the Week of April 28th

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Pan-Fried Snapper with Fennel Orange Fettuccine

Truffle Risotto with Mushrooms, Burst Tomatoes, and Parmesan

Spanakopita Pizza with Spinach, Feta, and Pine Nuts

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

Fajita Cheeseburgers with Guacamole and Roasted Yam Wedges

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

Vegetarian Pad Thai with Peanuts and Seared Tofu

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

Brie, Arugula, and Apple Quesadillas with Spinach Salad

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

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

Korean BBQ Chickpea Bento Bowls with Brown Rice (Vegan)