MENU- March 26th

MONDAY 3/26 Curried Red Lentil & Sweet Potato Soup served w. Prato Multigrain Bread and Raw Carrots

TUESDAY 3/27 Tempeh Teriyaki served Raw Carrots

WEDNESDAY 3/28 Shepard’s Pie served w. Red Cabbage Slaw

THURSDAY 3/29 Creamy White Bean and Kale Stew served w. Homemade Bread and Raw Carrots

FRIDAY 3/30 No School

Source: http://www.scandischool.com/the-kitchen