MENU March 13th

MONDAY 3/13 Red Lentil & Tomato Soup served w/ Raw Carrots & Prato Bakery Bread

TUESDAY 3/14 Tofu Tempeh Teriyaki

WEDNESDAY 3/15 Hearty Chili Bowl over Crispy Polenta served w/ Avocado, ‘Crema’ and Lime Wedge

THURSDAY 3/16 Lentil Soup w/ Swiss Chard served w/ Homemade Bread and Raw Carrots

FRIDAY 3/17 Roasted Tomato Alfredo served w/ Raw Carrot