MENU January 28th

MONDAY 1/28 Coconut Rice Noodles with Ginger and Turmeric, Baby Bok Choy and Shiitake Mushroom served with Raw Carrots

TUESDAY 1/29 Lentil Potato Stew with Kale and Carrots served over a mixed grain bowl and side of Raw Carrots

WEDNESDAY 1/30 Moroccan Falafel served with Cucumber Pineapple Salad, Avocado and Mini Pitas

THURSDAY 1/31 Carrot Ginger Soup served with Prato Bakery Bread and Raw Carrots

FRIDAY2/1 Romesco Pasta with Roasted Cauliflower served with Raw Carrots