Week of:

Sunday September 24th 2017

Ready to eat meals

(A complete meal with 5 oz protein portions {when applicable}, paired with plant based sides)

Lunch/Lite(r) 

1. Mushroom beef sliders w/sweet fries: grassfed beef, lettuce, sauteed mushroom, sweet potato

2. Heirloom Tuna salad stuffed tomato: Local heirloom tomato, albacore tuna, sesame oil, dairy free mayo

3. Vegan Lasagna and arugula salad: plant based beef, tofu, marinara sauce, plant based cheese cheese, plant based mozzarella, arugula

4.Stir fried butternut squash served over wilted garlic spinach: butternut squash, cremini mushrooms, sesame seeds

5. Fish tacos: cajun Grilled cod, lime, gluten free tortilla, avocado pablano sauce,mixed greens

6. Spring rolls w/sauteed zucchini and squash

Dinner/heavier

1. Turkey Bolognese w/zucchini zoodles: Ground Turkey, tomato sauce, peppers/onions, zucchini

2.pan grilled chicken breast w/mango salsa & roasted potatoes

3. Locally Pasteurized ITalian sausage, peppers & onions w/sweet potato fries

4. Shrimp alfredo: wild caught shrimp, alfredo sauce, tomato, broccoli

5. sweet & sour chopped salmon w/sauteed bokchoy

6. Mac n cheese w/grilled chicken and turkey bacon &seasoned stewed tomatoes