Menu – April 9:
– Kale and Quinoa Salad with Pumpkin Sage Dressing
– Quinoa Burrito Bowls
– Chicken Parm Meatball Subs
– Southwestern Turkey & Quinoa Stuffed Peppers
– Farro Risotto with Bacon, Parm and Brussel Sprouts

3 bell peppers
garlic
onion
1/2 jalapeno
3 avocados
butternut squash
baby kale
12 brussel sprouts
1 shallot
1 lemon
3-4 fresh sage leaves
pico de gallo
corn (fresh or frozen)
2.5 c. quinoa
1 1/4 c. quinoa
1/2 can fire roasted diced tomatoes
2 cans black beans
5 c. broth
1/2 c. pumpkin puree
marinara sauce
3/4 lb. ground turkey
turkey bacon
3 chicken breasts
1 lb. ground chicken
2 c. shredded Mexican cheese
1/2 c. Parmesan cheese
fresh mozzarella
1 egg
pumpkin seeds
craisins
pecans
sub buns
olive oil
apple cider vinegar
oregano
Mexican chili powder (or make your own!)
cumin
cayenne
red pepper flakes
pumpkin pie spice
basil