Lunch: March 26 – 30

Sprouted Sushi:

Nori, short-grain brown rice, rice vinegar, alfalfa sprouts, carrots, cucumber

Pasta with Zucchini and Almond Pesto

Almonds, garlic, Romano cheese, parsley, zucchini, penne noodles

Mexican Quinoa Salad:

Quinoa, red peppers, black beans, garlic, salsa, cumin, salsa

Panzerottis and Coleslaw

All purpose flour, yogurt, mozzarella cheese, tomato sauce, mushrooms, red cabbage, mustard, mayonnaise, carrots

Kale and Azuki Bean Salad on Rice

Kale, tamari, sesame oil, Azuki beans, rice


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