Menu for the Week of June 3rd

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Chicken Satay with Peanut Sauce, Roasted Bok Choy, and Rice

Caesar Pizza on Garlic Rosemary Crust with Cherry Tomatoes and Parmesan

Oven Risotto with Zucchini, Tomatoes, and White Wine

Honey Garlic Sambal Oelek Tofu Pitas with Cucumber Salad and Yogurt Drizzle

Pan-Fried Snapper with Fennel Orange Fettuccine

Strawberry Spinach Salad with Avocado, Feta, and Quinoa

Southern-Style Skillet Home Fries with Butter Beans (Vegan)

Simple Zucchini Parmesan Pasta with Tomatoes and Fresh Basil

Heuvos Rancheros with Avocado and Salsa Verde

Pearl Couscous with Roasted Tomatoes, Olives, and Arugula (Vegan)

Cheesy Roasted Broccoli and Quinoa Gratin

Thai Red Curry Lentils with Jasmine Rice (Vegan)