Where Nutritious Meets Delicious

Menu for the Week of Tuesday April 25

Carrot Cranberry and Walnut Salad quinoa  chickpeas  carrots  cucumber  goat's cheese  walnuts  parsley  green onion  garlic  olive oil  dijon mustard  lemon  salt pepper 

Chicken and Wild Rice Broth Bowl  chicken or tofu  wild rice  carrots  garlic  celery  onions   broccoli mushrooms  vegan herb broth 

Springtime Veggie Bowl with Italian Style Chia Dressing  chicken or tofu  asparagus  local pea shoots   radish  red cabbage  local beans  chia dressing (chia seeds  tomato  acv  tamari  maple syrup  oregano garlic)

Mediterranean Salad with Sunflower Seed Tuna and Artichoke Hearts  tomatoes  cucumber  greens  black olives  green beans  artichoke hearts  sunflower seed tuna (sunflower seeds  apple cider vinegar  capers  green onion  lemon juice 

Indonesian Rice Dinner  chicken or tofu   brown rice or cauliflower rice   cabbage  carrots  peppers  bok choy  celery  onions  garlic  spices  coconut oil 

Dessert:  Date and Walnut Cookies

Menu for the Week of Tuesday April 18

Pad Thai Chicken Salad chicken or tofu  cabbage cucumber green onion  bell pepper  jicima  daikon radish  coconut oil  coconut milk  mint ginger  garlic  lime  almond butter 

Sweet Potato and Black Bean Chili black beans, sweet potato, onion and garlic, corn, tomatoes, spices

Moroccan Tangine chickpeas, lemon ginger dressing (olive oil, lemon juice, garlic, fresh ginger, dijon mustard, parsley, soy), millet, carrots, red cabbage  mixed greens, apricots, parsley

Chia Meatballs with Zucchini Noodles and Marinara Sauce ground turkey  local ground beef  chia seeds  zucchini  tomatoes  garlic  onion  Italian herbs  olive oil 

Hoppin John Grain Bowl  black eyed peas  brown rice  tahini  sirachi  tomatoes  parsley  red wine vinegar  garlic  green onion  nutritional yeast 

Dessert: Chocolate Caramel Pecan Clusters

Menu for the week of Tuesday April 11

Caeser Salad with Polenta Croutons chicken or tofu  cucumber  tomatoes  polenta croutons  cashew caesar dressing 

Enchilada Power Bowl  green lentillocal beans  brown rice  almond butter  tamari  onion  garlic  fresh tomato  maple syrup  nutritional yeast  acv  spices

Jambalaya with Chickpea Chorizo  chickpeas  sundried tomatoes  cauliflower  mushrooms  brussel sprouts  peppers  onion  garlic  acv  spices

Balsamic Chicken Coleslaw  chicken or tofu   carrots  red cabbage  napa cabbage  kale  balsamic dressing 

Curried Sweet Potato Lentil Soup lentils  sweet potatoes  onions  garlic  coconut milk  vegetable stock 

Dessert: Chickpea Chocolate Chip Cookies

Menu for the Week of Tuesday April 4

Vegan Taco Salad  black beans  walnuts  cucumbers  peppers  tomatoes  cashew lime dressing  organic spinach 

Green Goddess Salad Bowl  edamame  quinoa   zucchini  peas  herb hemp seed pesto dressing 

Pulled Chicken and Spaghetti Squash Dinner  chicken or tofu  spaghetti squash  broccoli  chipotle sauce  

Falafel Bowl  chickpeas  shredded kale  red cabbage  carrots  tomatoes  brown rice  tahini 

Kung Pao Chicken with Coconut Cauli-rice  chicken or tofu  bok choy  cauliflower   cashews  chili  garlic 

Dessert:  Raw Strawberry Creme Chocolate Truffles

Menu for the Week of Tuesday March 28

Sunshine Curry  chicken or tofu  sweet potatoes  green beans  sunflower seeds  coconut oil   garlic  ginger  thai chili  tumeric  acv  dash of maple syrup  fresh lime squeeze

Carrot Cranberry and Walnut Salad   quinoa  carrots  cucumbers  chickpeas  parsley  maple mustard dressing

Nourish Bowl with Beet Hummous  broccoli  pea shoots  white beans  beets  feta  tahini sauce 

Orange Ginger Stir Fry chicken or tofu  bok choy  peppers  mushroombrown rice/cauli rice  chili sauce

Spring Roll Salad  chicken or tofu  shredded carrots  cucumbers  greens  rice noodles or zucchini noodles  peanut sauce

Dessert: Crispy Lemon Snack Bites

Menu for the Week of Tuesday March 21

Garden Salad with Cashew Ranch Dressing  chicken and tofu  tomato  cucumber  greens  pea shoots  red cabbage  carrots  

Red Lentil Chickpea and Chili Soup  red lentils   chickpeas   coconut milk  carrots  homemade vegetable stock  chili   red onion  hempseed herb pesto 

Zucchini Pasta with Artichoke Hearts and Cranberries  chicken or tofu   zucchini  kale  artichoke hearts  cranberrries  goat cheese  caramelized onions  honey mustard vinaigrette 

Fajita Bowl  black beans  peppers  corn  brown rice  green onion  sweet potato  fajita dressing 

Twisted Tabbouleh  chickpeas  quinoa  nappa cabbage  peppers  cucumbers  lemon  tomatoes  green onion  parsley  mint 

Dessert: Salted Peanut Butter and Chocolate Chip Cookies (grain-free)

Menu for the Week of Tuesday March 14

Blueberry Feta and Spinach Salad  chicken or tofu  greens  pea shoots  blueberries  feta cheese  cucumbers  walnuts balsamic vinaigrette

Indonesian Rice Dinner chickpeas  brown rice  kale cabbage  carrots  peppers  onions  garlic  ginger spices

Dragon Bowl with Lentils and Almonds  lentils  greens  radish  tomatoes  pea shoots  almonds  mint  maple tamari dragon sauce

Creole Style Cauliflower Jambalaya  cauliflower  celery  carmelized onions  garlic  peppers  spices  local beans  chicken or tofu 

Hearty Winter Salad with Apple Butter Miso Sauce  bok choy  red cabbage  peas  sunflower seeds  quinoa  chicken or tofu  

Dessert:  Chocolate Sweet Potato Truffles