MENU JANUARY 23rd

MONDAY 1/23 Butternut Squash Soup served w/ Raw Carrots & Home made Bread

TUESDAY 1/24 Moroccan Pilaf w/ Roasted Veggies, Avocado & Scallions served w/ Raw Carrots

WEDNESDAY 1/25 Roasted Garlic Hummus w/ Broccoli over Quinoa served w/ Raw Carrots

THURSDAY 1/26 Black Bean Stew over Crispy Polenta served w/ avocado salad & Chickpea Water “Sour Cream”

FRIDAY 1/27 Korean Japchae