MENU April 16

MONDAY 4/16 Spring Kale and Dill Soup served w. Prato Multigrain Bread and Raw Carrots

TUESDAY 4/17 Roasted Garlic White Bean Hummus over Roasted Broccoli and Quinoa served w. Raw Carrots

WEDNESDAY 4/18 Cauliflower Gratin served w. Pearled Couscous Cucumber and Asparagus Salad

THURSDAY 4/19 Creamy Carrot Ginger Soup served w. Homemade Bread and Raw Carrots

FRIDAY 4/20 Butternut Mac served w. Raw Carrots

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