Tuesday September 20 2016

Soup:

Curried Carrot w/ Coconut

Beef & Kidney Bean Chili

Salad:

Farro Salad w/Hearts of Palm, Tomato, Black Olives

Roast Edamame

Entree:

Roasted Tofu w/ Goat Cheese & Chipotle Sauce

Pan Seared Whitefish

Side:

Zucchini Baton Sticks

Braised Red Wine Cabbage

Dessert:

Gingerbread Pear Upside Down Cake