Vegetarian Menus

Week 1

Monday Polenta Verde with wild mushrooms with spicy carrot salad Tuesday Swiss chard and herb tart with roasted butternut squash and red onion with tahini Wednesday Poblano, mushroom and potato taco with basmati & wild rice with chickpea and currants Thursday Black bean, lentil and eggplant chili and herbed polenta Friday Penne with butternut squash with side salad Saturday Eggplant stuffed with bulgur and yogurt and creamed spinach Sunday Falafel burger and spinach salad with date and almonds

Week 2

Monday Vegetarian pot pie with side salad Tuesday Root vegetable slab pie with spinach and chickpea curry Wednesday Roasted butternut squash lasagna Thursday Savoy cabbage with celeriac and chestnuts and herbed polenta Friday Spinach and artichoke rollatin with stir fried snap peas and red peppers Saturday Pierogi with curried cabbage Sunday Indian curry vegetable with basmati rice

Week 3

Monday Smart tart with ratatouille Tuesday Root vegetable pie with polenta crust with side salad Wednesday Spicy pan fried noodles with tofu Thursday Quinoa and black-bean burger with kale Caesar salad Friday Lentil and rice soup Saturday Stuffed peppers quinoa and radish salad with miso dressing Sunday Peppered mushroom and tofu satay with lemon roasted potatoes

Week 4

Monday Cepe walnut and artichoke package with roasted vegetables and cheesy rice Tuesday Chickpea and Swiss chard minestrone Wednesday Tuscan roll with mash sweet pots and carrot with ginger Thursday Olivera and mozzarella stuffed eggplant with roasted pears with parsnip Friday Spinach and onion ravioli with kale and Brussel sprout salad Saturday Pumpkin, sweet potato and banana curry with rice Sunday Mardi gras jambalaya with side salad