Weekly menu 2

29 Jan

1. Entree: panzanella (bread salad)
Side: baked sweet potatoes with honey cinnamon butter

2. Entree: quinoa risotto with mushrooms and thyme
Side: spinach salad with almonds and kumquats

3. Entree: black beans and tomatoes
Side: Indian-style jasmine rice and peas

4. Entree: couscous with cilantro and lemon juice
Side: steamed broccoli and cauliflower

5. Entree: escarole and vegetable soup

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