MENU April 1st

MONDAY 4/1 Pea Zucchini Soup With Dill served with Prato Bakery Bread and Raw Carrots

TUESDAY 4/2 Tempeh Tofu Vegetable Teriyaki served with Raw Carrots

WEDNESDAY 4/3 Cauliflower Gratin w/ Chickpeas & Quinoa and Parsley served with Raw Carrots

THURSDAY 4/4 Golden Vegetable Soup served with Prato Bakery Bread and Raw Carrots

FRIDAY 4/5 Professional Development