Menu for the Week of March 30th

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Pan-Fried Snapper with Fennel Orange Fettuccine

Butternut Squash and Kale Galette with Sage and Two Cheeses

Sweet and Sticky Noodle Stir-Fry with Tofu, Basil, and Bok Choy

Caprese Stuffed Portobellos with Mozzarella, Basil, and Cheesy Parmesan Rice

Indian Inspired Chicken Tikka Burritos with Spicy Herbed Yogurt Sauce and Rice

Mediterranean Quinoa Casserole with Two Cheeses

Seared Italian Sausages with Smashed Potato Salad

Miso Udon Noodle Soup with Bok Choy, Tofu, and Sriracha (Vegan)

Greek Style Panzanella with Tzatziki, Dill, Croutons, and Oregano Vinaigrette

Chipotle Taco Salad with Cilantro Gremolata and Tortilla Chips (Vegan)

Lemon Pasta Salad with Green Beans and Pistachios

Sweet Potato, Broccoli, Chickpea Buddha Bowls with Tahini-Lemon Drizzle (Vegan)