MENU September 17th

MONDAY 9/17 Broccoli and Farro Soup with Zucchini and Fingerling Potato served with Prato Bakery Bread and Raw Carrots

TUESDAY 9/18 Chickpea, Cauliflower and Spinach with a Roasted Red Pepper Curry served w. Raw Carrots and Brown Rice

WEDNESDAY 9/19 Romanesco Veggie Patty with Herby Lemony Radish Slaw and Avocado served w. a Whole Wheat Pita and Raw Carrots

THURSDAY 9/20 Rainbow Quinoa bowl with Creamy Beet Hummus, Avocado, Roasted Carrots, Cucumber and Yellow and Red Grape Tomatoes

FRIDAY 9/21 Butternut Mac Peas(!) Sprinkled with Panko Bread Crumbs and Smoky Shiitake Bacon served w. Raw Carrots

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