vegan

Kale Pasta with Burst Tomato Sauce

Thai Quinoa with Red Curry Drizzle {meatless monday}

Mexican Dip Trio {cinco de mayo}

Parmesan Dill Vinaigrette

Creamy Manchego Polenta with Peppers

Crispy Tofu Tacos w/ Goat Cheese Lime Cream

Roasted Salsa Verde

Creamy Mushroom Soup

Cucumber Dill Quinoa w/ Tuna

Refried Bean Hummus {vegan}

Thai Peanut Pasta {vegetarian}

Curried Gnocchi with Roasted Vegetables {vegan}

Smoky Tomato Soup {vegan}

Zucchini Bread {100 days of real food}

Orzo with Kale and Roasted Tomatoes

Thursday Lunch

Winter Salad with Honey Walnut Vinaigrette {vegan}

Roasted Garlic Crostini

Mama's Vegetable Soup {vegan}

Crock Pot Baked Potatoes

Homemade Cashew Butter - Vegan!

Sauteed Eggplant and Carrots w/ Cranberries and Crispy Sage

Roasted + Spiced Fall Vegetables ~vegan~

Deconstructed Ratatouille Salad with Garlic Chips

Mushroom Stronganoff

Tortellini with Fresh Corn and Burst Tomato Sauce

Grilled Curry Glazed Carrots - Vegan!

Cantaloupe Couscous Salad with Feta and Kale

BeetBerry Salad with Goat Cheese

Asparagus Pasta with Tomato Mascarpone Sauce

Red Wine Vinaigrette

Fennel Jalapeno Slaw - Vegan

Lemon Goat Cheese Spaghetti

Raw Kale Salad with Chili-Lime Vinaigrette

Oyster Mushrooms and Scallions with Miso

Crispy Pancetta Salad with Sugar Snap Peas

Easy, Fresh Weekend Food

Lemon Tahini Dressing

Where's the Beef?

Barley and Brown Rice Pilaf