Menu for the Week of November 4th

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Mexican Quinoa Skillet with Multigrain Tortilla Chips

Spinach and Artichoke White Cheese Pizza

Creamy Sausage and Broccoli Pasta with Parmesan

Fajita Cheeseburgers with Guacamole and Roasted Yam Wedges

Thai Curried Pumpkin Soup with Pepitas, Cilantro, and Bread Rolls

Halloumi Chickpea Bowls with Pearl Couscous, Mint, and Oregano

Cumin-Spiced Stir-Fry with Pine Nuts, Currants, and Quinoa (Vegan)

Toasted Caprese Sandwiches with Mediterranean Green Beans

Baked Paneer with Fennel, Fresh Herbs, and Roasted Potatoes

Easy Ponzu with Broccoli, Green Beans, and Tofu (Vegan)

Greek Mac and Cheese with Tomatoes, Spinach, Olives, and Feta

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