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
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