Menu for week of 4/15
Buffalo Chicken Stuffed Sweet Potatoes: Shredded chicken tossed in tangy wing sauce, stuffed into a perfectly baked sweet potato topped with purple cabbage and a side of vegan ranch.
Enchilada Pie: Corn Tortillas layered lasagna style with ground beef, veggies, red enchilada sauce, topped with jack cheese.
Katarina’s Famous Crispy Polenta: Creamy and crispy polenta cakes topped with sautéed baby bella mushrooms, spinach, garlic, and goat cheese. Served with a side of light tomato sauce for topping.
Spring Broccoli Sunshine Buddha Bowl: Quinoa bed topped with grilled broccoli, snap peas, carrots, beet noodles, and assorted greens served with sunshine sauce.