MENU March 19th

MONDAY 3/19 Okra and Wild Rice aux Pistou Soup served w. Prato Multigrain Bread and Raw Carrots

TUESDAY 3/20 Cauliflower over Fried Rice with Peas served Raw Carrots

WEDNESDAY 3/21 Shepard’s Pie served w. Red Cabbage Slaw

THURSDAY 3/22 Asparagus in Parsnip Broth served w. Homemade Bread and Raw Carrots

FRIDAY 3/23 Creamy Alfredo w. Mushroom, Peas and Onion  served with Raw Carrots

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