Lunches: March 19 – 23

Samosas with Carrots and Hummus:

Potatoes, sweet peas, coriander, all-purpose flour, yogurt, red lentils, tahini, olive oil, garlic, carrots

Lentil Burgers:

Brown lentils, carrots, celery, flax seeds, vegetable broth, slider buns


Black beans, kidney beans, pureed tomatoes, mushrooms, chili powder

Egg Salad Sandwiches:

Free-range eggs, mayonnaise, mustard, alfalfa sprouts, whole wheat bread

Curried Carrot Cauliflower Soup:

Carrots, cauliflower, yellow onion, ginger, garlic, curry


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