Menu for the Week of April 19th

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Asian-Style Sloppy Joes with Crispy Roasted Broccoli

Sticky Teriyaki Pork Stir-Fry with Carrots and Bok Choy

Pan-Seared Steak with Tomatoes and Crispy Garlic Green Beans

Creamy Curried Chickpea Bowls with Pepper, Zucchini, and Quinoa

Chipotle Black Bean Mango Quesadillas with Sour Cream and Salsa Verde

Vegetarian Pad Thai with Peanuts and Seared Tofu

Layered Vegan Biryani with Tofu and Raisins (Vegan)

Mexican Quinoa Skillet with Multigrain Tortilla Chips (Vegan)