Menu for the Week of May 20th

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Coconut Shrimp Tacos with Avocado and Chili Aioli

Buttery Garlic Vegetable Spaghetti with Crispy Lentils and Feta

Layered Vegan Biryani with Tofu and Raisins (Vegan)

Portobello Mushroom Burgers with Garlic Aioli and Spicy Roasted Potatoes

Creamy Mushroom and Kale Pasta with Italian Sausage

Black Bean and Veggie Burritos with Avocado and Side Salad

Quinoa Kale Bowls with Poached Eggs and Mushrooms

Cheesy Broccoli Melts with Provolone, Parmesan, and Arugula

Greek Mac and Cheese with Tomatoes, Spinach, Olives, and Feta

Korean BBQ Chickpea Bento Bowls with Brown Rice (Vegan)

Spring Vegetable Minestrone with Baklouti Chili Toasts (Vegan)

Cheesy Potato Mushroom Naan Pizzas with Crispy Kale and Truffle Oil