Menu for the week of September 24

Pinto bean posole (entree) topped with fresh guacamole (side)

Chickpeas, carrots and peppers in yellow peanut curry (entree) served with jasmine rice with peas (side)

Orange turmeric roasted cauliflower (side)

Balsamic oven roasted brussels sprouts (side)

Sauteed garlic green beans and mushrooms (side)

Shredded brussels sprouts and dried fruit salad in citrus dressing (side)

Miso soup (soup/stew)

Roasted cabbage and carrots (side)