MENU April 24th

MONDAY 4/24 Red Lentil and Tomato Soup served w/ Prato Bakery Multigrain Bread and Raw carrots

TUESDAY 4/25 Tofu Tempeh Teriyaki Bowl

WEDNESDAY 4/26 Lasagna of Squash, Eggplant, Mushroom w/ a Béchamel Sauce served w/ Raw Carrots

THURSDAY 4/27 Butternut Squash, Kale and Shiitake Stew served over a bed of Quinoa/Rice and served w/ Raw Carrots

FRIDAY 4/28 Pasta Primavera served w/ Raw Carrots