Weekly Menu for March 25th, 2013

Entree One: White Bean Chili

Entree Two: Lemon Barley Risotto with Spring Peas and Asparagus

Entree Three: Wheatberry Provencal with Artichokes and Caper Dressing

Entree Four: Spinach Salad with Tempeh Croutons

Entree Five: Soba Noodles with Mango and Sesame Tofu

Entree Six: Crunchy Broccoli Salad with Golden Raisins and Walnuts

Vegetable: Bok Choy, Cauliflower, Yams

Breakfast: Fresh Carrot Apple Ginger Juice, Cinnamon Pear Gluten-Free Oatmeal

Dessert:  Vegan Chocolate Mousse Pie

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