Menu for the Week of May 6th

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Cheesy Chicken and Potato Quesadillas with Pepper, Cilantro Salsa, and Sour Cream

Tandoori Cauliflower with Cashew and Carrot Quinoa and Cilantro Mint Sour Cream

Greek Style Panzanella with Tzatziki, Dill, Croutons, and Oregano Vinaigrette

Easy Ponzu Pasta with Broccoli, Green Beans, and Tofu (Vegan)

Panko-Crusted Snapper with Rosemary Potatoes, Cabbage Slaw, and Tartar Sauce

Vegetarian Flatbread with Two Cheeses, Zucchini, and Pickled Onion

Southern-Style Vegan Gumbo with Plant-Based Sausage and Brown Rice (Vegan)

Cajun Red Bean Burgers with Horseradish Mayo and Oven Fries

Greek-Style Quesadillas with Fresh Tzatizki

Coconut Cashew Curry with Lime, Cilantro, and Jasmine Rice (Vegan)

Fajita Mac and Cheese with Peppers and Crispy Tortilla Chips

Mexican-Spiced Corn and Black Bean Stuffed Peppers