6/19-6/25

6/19-6/25

Wednesday

Lunch: Corn Soup with Loaded Cornbread

Dinner: Gyros & Spiced Chickpeas

Thursday
Lunch: Porridge

Dinner: Arroz con Pollo

Friday
Lunch: Warm Broccoli Couscous Salad

Dinner: Spaghetti and Sauce w/ Garden Salad

Saturday
Brunch: Biscuits & Gravy with Scrambled Eggs

Sunday
Dinner: Rice Paper Sushi Rolls with Teriyaki Tofu and Veggies

Monday

Lunch: Blueberry Muffins and DIY Yogurt “Parfaits”

Dinner: Chicken/Eggplant Parm

Tuesday
Lunch: Leftovers! Help reduce Taos waste!

Dinner: Brats or Vegan Sausage w/ Pretzel Bun, Tater Tots, Vegan Coleslaw

Recipes: https://docs.google.com/document/d/1gSYXv1hCwpMS2E2bJc7lY4bDvUDVDd2fWTdwWgn_u54/edit?usp=sharing