MENU April 3rd

MONDAY 4/3 Squash Soup w/ Wilted Greens & Quinoa served w/ Raw Carrots & Prato Bakery Bread

TUESDAY 4/4 Chickpea, Aubergine & Mushroom Tagine served over a bed of grains w/ a side of Raw Carrots

WEDNESDAY 4/5 Spinach and Mushroom Lasagna served w/ Raw Carrots

THURSDAY 4/6 Creamy White Bean and Kale Stew served w/ Raw Carrots and SSJC No-Knead Bread

FRIDAY 4/7 Japchae (glass noodle Korean dish w/ mixed veggies) served w/ Raw Carrots