Menu for the Week of May 5th

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Creamy Lemon Garlic Chicken with Roasted Asparagus and Rice

Fried Halloumi Burgers with Pesto Aioli and Garlic Herb Roasted Potatoes

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

Veggie-Filled Peanut Noodle Stir-Fry (Vegan)

California Roll Sushi Bowls with Imitation Crab and Sriracha Mayo

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

Buttery Garlic Vegetable Spaghetti with Crispy Lentils and Feta

Spinach and Feta Sausages with Olive Tapenade and Greek Salad

Cheesy Stuffed Pepper Quinoa SKillet

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

Lebanese Inspired Za'atar Flatbread with Mozzarella and Cucumber

Harissa Chickpea Stew with Mint, Yams, and Basmati Rice (Vegan)