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

Kristen Thibeault

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