MENU November 26th

MONDAY 11/26 Persian Noodle Soup with Spinach and Dill served w. Raw Carrots and Prato Bakery Multigrain Bread

TUESDAY 11/27 Tri-Colored Brassica Quinoa Bowl topped with Creamy White Bean Hummus and served w. Raw Carrots

WEDNESDAY 11/28 Jansson’s Temptation served with Broccoli Pea Salad

THURSDAY 11/29 Split Pea Soup served with Prato Bakery Multigrain Bread and Raw Carrots  

FRIDAY 11/30 Parent Teacher Conferences