Menu for the week of Oct 8

 cabbage kale and fennel soup in bean broth (soup/stew)

3 sisters salad: corn, beans and squash (available on Sunday)

Mushroom and green lentil Shepard’s pie (entree)

Stir fried bell peppers and green beans w tofu in black bean garlic sauce w rice (entree)

Roasted beets w pecans (side)

Simple mashed rutabaga (side)