Week of May 7th – May 13th
Breaded Tofu Wrap
with kale, avocado and fennel salad
Pineapple Cauliflower Bulgogi
with forbidden and brown rice and Asian slaw
Spaghetti & Beyond Meatballs
with crispy spinach
Warm Snow Pea Salad
with fried shallot dressing and coconut-almond crunch
Tofu And Cabbage Potstickers
with bok choy and sesame chili sauce
Portobello Steaks
charred green onion and walnut sauce, Israeli couscous and sautéed kale
