S&C menu for the week

It’s the last full week, so eat up:

April 28th
Dinner – Green Salad with Tomato Saffron Vinaigrette, Cajun Shepherd’s Pie with Beef & Pork or Tofu, Chocolate Chip Cookie Bars

April 29th
Lunch – Orzo Salad with Chicken or Tofu, Asian Vinaigrette, Coconut Cookies
Dinner – Green Salad with Cumin Vinaigrette, Mafe West African Stew, Chicken or Tofu (Vegan), Chocolate Cake

April 30th
Lunch – BBQ Flank Steak or Tofu with Mac &Cheese, sautéed corn, mushrooms, and peas, Mango Yogurt
Dinner – Green Salad with Carrot Ginger Vinaigrette, Ginger Brined Salmon or Soy Honey Tofu with Coconut Jasmine Rice and Mixed Vegetables, Berry Crisp

May 1st
Lunch – Broccoli Cheddar Bisque with Caramelized Onion and Mushroom Flat Bread, Strawberry Yogurt
Dinner – Green Salad with Orange Ginger Vinaigrette, Peanut Curry with Jasmine Rice Chicken or Tofu, Banana Cake