Menu for the Week of April 29th

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Sweet Chili Tofu Tacos with Cucumber Carrot Slaw

Pesto Chicken Burgers with Apple Carrot Slaw and Roasted Yams

Loaded Kale and Brussel Sprout Caesar Salad with Roasted Chickpeas and Sweet Potato Fries

Herb-Baked Fish with Peppers, Tomatoes, and Cilantro Rice

Creamy Goat Cheese Pasta with Tomatoes, Spinach, and Parmesan

Beet and Halloumi Salad with Oranges, Pickled Onions, and Fresh Herbs

Roasted Teriyaki Tofu and Veggies with Rice (Vegan)

Crispy Kale Grilled Cheese with Pear Almond Salad

Cheesy Baked Gnocchi with Mushrooms, Kale and Tomatoes

Cauliflower and Chickpea Red Curry with Rice and Naan (Vegan)

Saucy Vegetarian Sloppy Joes with Arugula Tomato Salad

Yam and Black Bean Enchilada Stir-Fry with Brown Rice