Menu for the Week of March 2nd

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Peruvian-Inspired Quinoa Bowls with Bocconcini and 'Leche de Tigre'

Smoky Dry Rub Chicken with Roasted Broccoli and Potato Corn Salad

Creamy Tomato Tortellini Soup with Toasted Garlic Brread

One-Pan Shrimp Fajitas with Onions, Peppers, and Lime

Truffle Risotto with Mushrooms, Burst Tomatoes, and Parmesan

Mushroom Bourguignon with Red Wine, Sour Cream, and Chives

Coconut Cashew Curry with Lime, Cilantro, and Jasmine Rice (Vegan)

Artichoke and Italian Sausage Pasta with Olives and Goat Cheese

Zucchini, Lemon, and Goat Cheese Pizza with Pine Nuts and Fresh Basil

Veggie-Filled Peanut Noodle Stir-Fry (Vegan)

Creamy Curried Chickpea Bowls with Pepper, Zucchini, and Quinoa

Moroccan Chickpea Quinoa with Cranberries and Toasted Almonds (Vegan)