Lunches: February 20 – 24

Vegetable Pot Pie:

Potatoes, carrots, peas, leeks, peas, vegetable broth, flour, shortening

Tex-Mex Quinoa Salad

Quinoa, pepitas, black beans, diced tomatoes, dried apricot, orange juice, cumin, lime

Butternut Squash and Chickpea Coconut Curry:

Butternut squash, chickpeas, coconut milk, peas, tomatoes, vegetable broth, curry powder, onion,

Red Lentil Daal:

Red lentils, ginger, onion, tomato paste, coconut milk, curry, raisins

Black Bean Soup:

Black beans, vegetable broth, garlic, onion, taco seasoning

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