Weekly Menu for March 11th, 2013

Entree One: Turkish Brown Rice Pilaf with Stewed Zucchini
Entree Two: Wheatberries with Roasted Poblano Peppers and Pecans*  **
Entree Three: Lentils with Roasted Carrots, Parsnips, and Turnips
Entree Four:  Brussel Sprout Salad with Raw Pumpkin Seed Dressing
Entree Five: Rice Penne Pasta with Vegan Bolognese
Entrée Six: Hearty Bean and Vegetable Soup
Vegetable: Baked Acorn Squash/ Baby Bok Choy
Breakfast: 7 Grain Cereal with Roasted Pears*

* contains nuts
** contains gluten

Weekly Menu for December 10, 2012

Entree One: Stuffed Provencal Tomatoes with Herbed Millet++

Entree Two: Fennel and Sweet Pea Whole Wheat Israeli Couscous++

Entree Three: Raw Veggie Handrolls with Pickled Carrots and Cashew Cream

Entree Four: Basil Mint Soba Noodles with Tofu, Mango and Eggplant++

Entree Five: Sweet Winter Slaw with Glazed Tempeh, Cilantro and Jalapeno

Soup: Mixed Bean Congee with Shiitake Mushrooms

Vegetable: Roasted Carrots and Sweet Potatoes/ Sautéed Greens

Breakfast: Maple Amaranth Grits with Persimmon Compote

Dessert: Vegan/Gluten-free Chocolate Peanut Butter Brownies

 

** Adapted from a classic Le Cordon Bleu recipe

++ contains gluten

 

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