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