Menu November 6th

MONDAY 11/6 Moroccan Chickpea and Lentil Soup w. Homemade Bread and Raw Carrots

TUESDAY 11/7 Roasted Cauliflower, Golden Beets, Swiss Chard Quinoa Bowl w. Lemony Dressing over Quinoa, served w. Raw Carrots

WEDNESDAY 11/8 Bulgar Chili served w. Avocado, Flour Tortilla, lime and Cilantro

THURSDAY 11/9 Curried Sweet Potato Soup served w. Homemade Bread and Raw Carrots

FRIDAY 11/10 Pasta: Roasted Veggies w. a Saffron Tarragon Cream Sauce served w. Raw Carrots

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