Week of October 29th – November 4th
Crispy Tofu Bits
with jasmine rice, marinated carrots and spicy baby bok choy
Russian Vinegret Salad
with lentil pate and pita
Creamy Leek & Tarragon Spaghetti
with pan seared hearts of palm
Thai Brussels Sprouts Tacos
with peanut sauce
Philly Vegetable Sandwich
with curry sweet potato wedges
Sriracha Lime Tofu Bowl
with brown rice, steamed kale, broccoli and 5 spice dressing
