Menu for week of 12/12
Vegetable Tagine: Slow simmered butternut squash, carrot, chick peas, in a savory Moroccan broth served with couscous
Southwest Stuffed Bell Peppers: “ground beef”, black beans, corn, spinach, and tomato stuffed in green and yellow peppers served with tangy salsa
Eggplant Parmesan: Roast Eggplant layered with cashew cream, spinach, and Mariana.
California Bowl: Roasted Beets, charred corn, green onion, artichoke, and blueberries served over quinoa with almond umami sauce
Photo by Jakub Kapusnak on Unsplash