Week of June 22nd – June 28th
Cauliflower Parmesan
with spaghetti in a zucchini pesto sauce
Caribbean Tofu Skewers
with garlic fried rice and summer salad
Braised Vegan Meatballs
In Red Curry Broth with Jasmine Rice
Dijon Crusted Tofu Fingers
with herbed new potatoes and field cucumber and radish salad
Plantain Taco Bowl
with tortilla strips, charred scallions, black beans and chipotle salsa
Lentils & Portobello Mushrooms
with roasted potatoes, asparagus and carrots
