Menu for the Week of October 21st

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Perogies with Kolbassa Sausage and Fried Onions


Cheesy Beef Bolognese Gnocchi Bake


Hearty Curried Quinoa Vegetable Stew with Kale and Black Beans


Penne Alfredo with Fresh Spinach and Parmesan


Roasted Root Vegetables with Balsamic Glaze, Feta, and Quinoa