MENU - week of October 5

MONDAY
lunch: black beans and spinach with quinoa shells
dinner: stir fry of tempeh and beans on rice

TUESDAY
lunch: red peppers, cucumber, and quinoa shells with fresh dill
dinner: golden rice cakes with sweet potato and ginger sauce

WEDNESDAY
lunch: vegan mac 'n cheese with broccoli
dinner: baked potato with tomato sauce and nutritional yeast

THURSDAY
lunch: spinach salad with tomato, avocado, and corn served with crackers and fruit
dinner: "trio of three small dishes" -- 1. roasted garlic with corn and tomato; 2. carrots and cabbage (clow-slaw style); 3. roasted eggplant with carmalized onions and tamarino sauce. Dessert: brownies

FRIDAY
lunch: black bean soup with homemade bread
dinner: butternut squash soup, poached cod on israeli couscous and brocholic

SATURDAY
brunch: in celebration of K's first birthday - menu to be posted soon
dinner: red bell pepper and ravioli in black bean soup with toast and snow peas
dessert: roasted plums in better and brown sugar with soy ice-cream