Menu for February 28th

Teriyaki Tofu Brown Rice Bowl with Red Peppers, Broccoli and Seaweed Salad
Kale Salad with Carrots and Sesame-Ginger Dressing

White Bean Cassoulet with Mushrooms, Cauliflower, Parsnips, Leeks and Greens
Colcannon with Sauteed Cabbage, Onions and Garlic

Groundnut Stew with Sweet Potatoes, Almond Butter and Cilantro
Quinoa Salad with Roasted Beets, Toasted Almonds, Pickled Onions and Parsley

Breakfast
Maple Cinnamon Oatmeal
Cranberry Nut Granola

Dessert
  Lemon-Vanilla 'Cheese'cake with Walnut-Ginger Crust

Extras
  Lacto-fermented Sauerkraut
 Apple and Squash Soup
Spicy Rosemary Maple Nuts
Cheesy Chile-Lime Kale Chips
Red Pepper, Pomegranate & Walnut Dip