MENU NOVEMBER 28th

MONDAY 11/28 Lentil Soup w/ Roasted Roots served w/ Rosemary Bread and Raw Carrots

TUESDAY 11/29 Grilled Veggies in a Zesty Lemon Sauce w/ Quinoa, served w/ Raw Carrots

WEDNESDAY 11/30 Butternut Squash w/ Hummus and Raw Carrots

THURSDAY 12/1 Tuscan Bean Stew served w/ Rosemary Bread and Raw Carrots

FRIDAY 12/2 Pesto Pasta served w/ Raw Carrots