Menu - week of Janaury 24

Monday
Lunch: black bean and sweet potato burrito
Dinner: seitan and broccoli stir fry over rice

Tuesday
Lunch: baked tofu over rice with side of baby carrots
Dinner: pasta with roasted veggies and arugula

Wednesday
Lunch: braised collards with tomatoes over rice
Dinner: polenta wedges with asparagus and mushrooms

Thursday
Lunch: sweet potato quesadillas
Dinner:
chickpea curry over rice

Friday
Lunch: rice salad with spinach and tomatoes
Dinner: kale with tomatoes, garlic, and thyme over noodles

Saturday
Brunch: eggs, rice, veggie sausage with spicy hot pepper
Dinner: shrimp and scallion stir fry over rice

Sunday
Lunch: tuna melts (on English muffins) and tator tots
Dinner: pizza with artichoke hearts, picante peppers and eggplant with a spinach salad

Menu - week of January 18

Monday
Lunch: tuna salad, crackers, and carrot sticks
Dinner: vegan meat and cheese lasagna

Tuesday
Lunch: apple-tomato salad with crackers and fruit
Dinner: quesadilla with corn, tomato paste, avocado, and onion

Wednesday
Lunch: red bell pepper and eggplant burrito with spinach and rice and fruit and pretzels
Dinner: bulgar wheat, chick pea, red pepper, and spinach salad

Thursday
Lunch: left-over lasagna
Dinner: carrot soup with cashews, spinach salad with blue cheese and walnuts with bread

Friday
Lunch: potato-kale soup and baby carrots
Dinner: out for D's birthday

Saturday
Lunch: sweet potato and black bean burritos
Dinner: potluck

Sunday
Lunch: tuna melts and tator tots
Dinner: broccoli and seitan stir fry over rice
-----------------------------------------------------------------------------
 Snacks for the week: baby carrots, pretzels, cinnamon bread with sliced apples, baked tofu

MENU - week of January 11

Monday
Lunch: spaghetti with roasted grape tomatoes, red onions and spinach
Dinner: poached salmon, green beans and roasted red potatoes with rosemary

Tuesday
Lunch: cauliflower, kale, chick pea stew over rice
Dinner: vegan pizza with tomatoes, eggplant and red bell pepper

Wednesday
Lunch: humus, carrots, and spinach wrap
Dinner: tofu, kale, and bok choy over sesame spaghetti

Thursday
Lunch: avocado, red onion, spinach and eggplant wrap
Dinner: vegan meat and cheese lasagna with asparagus

Friday
Lunch: "beef" strips stir fried with red bell pepper and scallions on lime, cilantro rice
Dinner: black beans and corn over rice

Saturday
Lunch: black bean burgers on English muffins with tator tots
Dinner: butternut squash soup with steamed broccoli

Sunday
Lunch: left over lasagna with a spinach salad
Dinner: peanut-butter noodles with carrots and scallions

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

MENU - week of September 28

MONDAY
lunch: mayacoba bean and tomato chili with TVP. Served with crackers and fruit
dinner: minced broccoli, pea, and tomato turnover (turnover=puff pastry)

TUESDAY
lunch: tomato, avocado, onion sandwich with pretzels and fruit
dinner: roasted eggplant with shallots served with israeli couscous

WEDNESDAY
lunch: mixed veggie curry over rice
dinner: veggie burgers with chips and salsa

THURSDAY
lunch: black beans and rice with corn and avocado slices
dinner: braised cabbage with onions served with seitan and homemade vegan biscuits
dessert: plums roasted in butter and brown sugar served with vanilla soy icecream

FRIDAY
lunch: vegan mac 'n cheese with broccoli
dinner: pumpkin soup with salad of arugala, apple, jicama, and tomato

SATURDAY
lunch: tomato soup with garlic toast
dinner: roasted eggplant slices with tamarino sauce, steamed green beans on fried rice

SUNDAY
lunch: baked tofu slices on cold sesame noodles with carrots and scallions
dinner: pumpkin stewed in coconut milk with tofu and broccoli on rice

Menu - week of June 1

Monday
Lunch: tofu, fried rice with peas and fruit
Dinner: 1) balsamic dressed heirloom tomato and avocado on spinach; 2) poached salmon with snow peas and turmeric pearl couscous; 3) chocolate sorbet. one more time with emphasis, CHOCOLATE SORBET!

Tuesday
Lunch: hotdogs, chips, and sunflower seeds
Dinner: red bean and TVP chili with creamed corn bread

Wednesday
Lunch: sandwich of avocado, onion, spinach, and red pepper spread with cabbage chick pea salad with lemon garlic dressing
Dinner: veggie chicken patty with carrot apple slaw

Thursday
Lunch: chili and rice with dried fruit (figs and raisins)
Dinner: vegan "meat" loaf with mac and cheese

Friday
Lunch: chick peas, spinach, red onion salad with lemon tahini dressing, Krispy crackers and apple
Dinner: rice noodles and snow peas, mushrooms, fried tofu in slightly sour soup

Saturday
Lunch: roasted eggplant, carrot, zucchini, and red pepper spread sandwich with roasted corn on the cob
Dinner: baked falafel with pickles and spinach, red onion salad

Sunday
Lunch: tomato, apple salad with crackers
Dinner: beef, potato, carrot, and tomato stew with bread

Menu - week of May 25

Monday
Lunch: fried rice with peas and shrimp and fresh fruit
Dinner: "beef" stew in tomato sauce with potatoes and bread

Tuesday
Lunch: dip of blended veggies (red bell pepper, eggplant, zucchini, onion) with crackers and sides of sesame stix and raisins
Dinner: falafel with pita and carrot pickles

Wednesday
Lunch: shells with diced tomatoes and TVP with fresh fruit
Dinner: chicken patty with cabbage, carrot slaw

Thursday
Lunch: avocado, tomato, onion sandwich with chips and sunflower seeds
Dinner: roasted veggie dip with crackers, lentils over rice, and chocolate sorbet

Friday
Lunch: hummus, onion, red bell pepper sandwich with chips and quac
Dinner: carrot risotto and broccoli with nutritional yeast

Saturday
Lunch: hot dogs and tator tots with pickles
Dinner: lemon baked cod with rosemary potatoes

Sunday
Lunch: fried rice and beans with scallions
Dinner: chili and roles (red beans, TVP, and tomato)

Menu - week of May 18

**138th day of the year, 21st week, in 1804 Napoleon proclaimed emperor of France**

MONDAY
Lunch: vegan mac n' cheese with broccoli
Dinner: veggie dogs with curly fries and artichoke spinach dip

TUESDAY
Lunch: roasted veggie dip with crackers with raisins and pumpkin seeds
Dinner: veggie stack (red bell, eggplant, squash, portabella) with peas over couscous

Wednesday
Lunch: dilled cucumber, shrimp pasta salad with apple
Dinner: eggplant & mock chicken curry over rice

Thursday
Lunch: spaghetti with tomato sauce with side of sunflower seeds
Dinner: chicken "Parmesan" with tator tots and rice & spinach stuffed tomato

Friday
Lunch: tomato, avocado, onion sandwich with cabbage, carrot, vinegar slaw
Dinner: lentils with raisins, celery, and carrots over rice

Saturday
Lunch: roasted eggplant, onion sandwich with red bell pepper spread
Dinner: miso soup with rice noodles, black beans and carrots

Sunday
Lunch: spinach, red onion, chick pea salad with lemon tahini dressing and toast
Dinner: spinach and onion empanadas with tomato soup

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

Menu - Week of March 30

Monday
Lunch: spaghetti with diced tomatoes and TVP
Dinner: lentils on rice with sateed cauliflower

Tuesday
Lunch: baked garlic shrimp on rice with peas
Dinner: spring rolls (watercress, sauteed portabella, sliced tofu) and carrot/apple slaw

Wednesday
Lunch: baked tofu and broccoli on rice
Dinner: veggie broth with rice noodles, dumplings, and sliced carrots

Thursday
Lunch: barley, carrot soup with diced scallions served with fruit and crackers
Dinner: stewed fish on rice (carrots, eggplant, mushroom tomato sauce)

Friday
Lunch: avocado, tomato, and onion sandwich with chips
Dinner: tuna noodle casserole with peas and corn

Saturday
Lunch: spinach, avocado, tomato salad with tator tots
Dinner: vegan mac & cheese

Sunday
Lunch: baked potato with broccoli, scallions, and butter
Dinner: sauteed cauliflower, sauteed shredded cabbage on barley

Menu - Week of March 23

Monday

Lunch - Black beans, corn & pickled banana peppers on rice

Dinner - Lentils & fresh spinach over rice

(prep: make 6 cups stock, soak chick peas)

Tuesday

Lunch - Mushroom chickpea burger and fresh spinach in pita with horseradish nayonnaise dressing with pretzels and fruit

Dinner - Curried carrot soup with side of spinach and onion saute

(prep: bake eggplant, start bread, cook chick peas)

Wednesday

Lunch - Baked eggplant, fresh spinach and rice burrito with side of fruit

Dinner - Vegan mac and cheese with dilled carrot discs

(prep: bake bread, make hummus)

Thursday

Lunch - Hummus with sliced carrots and celery, bread, raisins and fruit

Dinner - Corn soup with shrimp and side of guacamole with chips

(prep: bake tofu)

Friday

Lunch - Baked tofu slices and peas on sesame soy rice with side of sugar snap peas

Dinner - Roasted veggies (mushroom, onion, yellow squash, carrots) on spaghetti with tomatoes

(prep: soak beans)

Saturday

Lunch - Avocado, onion, tomato sandwich with chips and fruit

Dinner - Poached salmon in stock with white wine served with cauliflower puree and cabbage-apple slaw

(prep: cook beans)

Sunday

Lunch - Bean, barley and carrot soup with toast

Dinner - Baked and breaded eggplant with tomato sauce served with baked potato topped with scallions

Shopping list

MENU - week of March 16

Monday
Dinner: carrot risotto with fresh asparagus

Tuesday
Lunch: five bean salad with toast
Dinner: white bean and spinach salad (with scallions and oil and vinegar dressing). Served with tator tots

Wednesday
Lunch: black beans with corn served over rice
Dinner: asparagus and pink grapefruit salad on arugula with toast

Thursday
Lunch: tomato, onion, and avocado sandwich with yogurt and fruit
Dinner: mushroom risotto

Friday
Lunch: hummus with carrots, celery, asparagus, and pita bread served with pretzels and a vegan brownie
Dinner: curried butternut squash soup with shrimps

Saturday
Lunch: mushroom and chickpea burgers with sweet potato fries
Dinner: empanadas with mushrooms, ions, spinach, and nutritional yeast