Menu - week of April 5

Monday
Lunch: lentil and bread with a corn and watercress salad
Dinner: carrots and barley soup with scallions

Tuesday
Lunch: baked tofu with rice and broccoli and apple
Dinner: spinach, avocado, tomato salad with tator tots

Wednesday
Lunch: spinach, corn, avocado, tomato, red onion salad with sunflower seeds and saltines
Dinner: tomato, lentils, and spinach stew over rice

Thursday
Lunch: vegan mac & cheese with broccoli and grapes
Dinner: mushroom risotto with steamed asparagus and carrots

Friday
Lunch: eggplant, tofu, red bell pepper, and carrots in coconut milk curry over rice
Dinner: cheeseless lasagna (lasagna noodles layered with tomato puree, veggie ground beef, small diced eggplant with vegan cheese sauce as a topping)

Saturday
Lunch: spinach, avocado, tomato, and red onion sandwich with tator tots
Dinner: carrot risotto with apple, tomato salad

Sunday
Lunch: toast with white bean puree and red bell pepper
Dinner: 5th Annual Seafood Easter Dinner - details will be forthcoming