MENU April 30th

MONDAY 4/30 Spring Minestrone served w. Prato Multigrain Bread and Raw Carrots

TUESDAY 5/1 Sundried Tomato, Mushroom and Spinach Risotto served w. Raw Carrots

WEDNESDAY 5/2 Falafel served w. Pita, Hummus and Cucumber Cilantro Salad

THURSDAY 5/3 BBQ Tempeh served w. Avocado and Red Cabbage Slaw over Quinoa

FRIDAY 5/4 Pea and Zucchini Pasta with Creamy Spinach served w. Raw Carrots