3/27-4/2

3/27-4/2

Wednesday

Lunch: Cobb Salad

Dinner: Fettuccine Alfredo with Chicken, Roasted Carrots and Salad (Vegetarian)

Thursday
Lunch: Leftovers! Help reduce Taos waste!

Dinner: Stir Fry with Chicken, Tofu, Spring Rolls and Rice (Vegan, contain Soy)

Friday
Lunch: Orzo Spinach Salad (Vegan/Vegetarian)

Dinner: Fish or Fried Avocado Tacos

Saturday
Brunch: French Toast (Vegetarian) & Bacon

Sunday
Dinner: Chicken/Cauliflower bites, Biscuits, Baked Mac and Cheese, and Southern-Style Kale

Monday

Lunch: Gnocchi in Pomodoro Sauce (Vegan)

Dinner: Gyros - Shish Tawouk, Falafel, Tartour and French Fries

Tuesday
Lunch: Leftovers! Help reduce Taos waste!

Dinner: Enchiladas Verdes (Chicken and Vegetarian) with Roasted Zucchini and Charro Beans (Vegan)

Recipes: https://docs.google.com/document/d/1uKP_L16S_QWwDH9n_pKcLZ5Ek_PM_oxDLLuxFPFJg30/edit?usp=sharing