Menu for the Week of April 29th

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Cheesy Baked Gnocchi with Mushrooms, Kale, and Tomatoes

Sweet Chili Tofu Tacos with Cucumber Carrot Slaw

Pesto Chicken Burgers with Apple Carrot Slaw and Roasted Yams

Loaded Kale and Brussel Sprout Caesar Salad with Roasted Chickpeas and Sweet Potato Fries

Creamy Goat Cheese Pasta with Tomatoes, Spinach, and Parmesan

Herb-Baked Fish with Peppers, Tomatoes, and Cilantro Rice

Yam and Black Bean Enchilada Stir-Fry with Brown Rice (Vegan)

Beet and Halloumi Salad with Oranges, Pickled Onions, and Fresh Herbs

Crispy Kale Grilled Cheese with Pear Almond Salad

Cauliflower and Chickpea Red Curry with Rice and Naan (Vegan)

Roasted Teriyaki Tofu and Veggies with Rice (Vegan)

Saucy Vegetarian Sloppy Joes with Arugula Tomato Salad