Lunches: February 27 – March 2

Quinoa Chili: Quinoa, kidney beans, tomato paste, diced tomatoes, chili powder

Red Lentil Hummus and Rice: Red lentils, garlic, tahini, lemon juice, agave syrup, cumin

Sweet Potato Curry: Sweet potatoes, black beans, coconut milk, curry, onion, ginger

Ba Da Bing Ba Da Bean Dip: Black beans, lentils, salsa, Catalina dressing, red onion

Quesadillas and Gallo Pinto: Whole wheat wraps, cheddar cheese, black beans, basmati rice

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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

Lunches: February 13-17

Chili Shepherd’s Pie:

Kidney beans, black beans, pureed tomatoes, diced tomatoes, mashed potatoes, garlic

Bean Dip on Rice:

Black beans, lentils, catalina dressing, salsa, red pepper, red onion, basmati rice

Burritos:

Refried beans, rice, wraps, red peppers

Quinoa Salad With Corn and Black Beans:

Quinoa, corn, black beans, honey, lime

Quinoa and Mung Bean Burgers With Roasted Sweet Potatoes:

Quinoa, mung beans, cumin, coriander, turmeric, sweet potatoes

Lunches: February 6 – 10

Vegetarian Paella:

Rice, onion, garlic, red pepper, black olives, cumin, pureed tomatoes.

Macaroni and Cheese

Noodles, cheese, steamed brocolli

Sweet Potato Curry:

Onion, sweet potato, red pepper, chickpeas, spinach, coconut milk, curry.

Pierogis

Flour, vegetable oil, egg, russet potatoes, cheese

Yam and Pepita Quesadillas

Tortillas, cheese, sweet potatoes, pumpkin seeds.