DINNER: Week of March 25th - 31st

Saturday- Stir Fried Tofu, Bok Choy, Broccoli, and Shiitakes in Hoisin Sauce over Rice

Sunday- Fava Bean, Asparagus and Spinach Salad with Shaved Pecorino from The Gourmet Cookbook

Monday- Spinach and Mushroom Quesadillas with Salsa, Plain Yogurt and Black Beans adapted from A Year in a Vegetarian Kitchen

Tuesday- Sicilian-ish Cauliflower and Tuna Sauce over Fusili with Lemon, Green Olives and Capers

Wednesday- Moong Dal over Rice with Raita

Thursday- Polenta with Mustard Greens

Friday- Chilaquiles adapted from Joy of Cooking