Menu from February 18th

Meals:
1.
Roasted Chicken with Caribbean BBQ Sauce, 
Served with Coconut Basmati Rice and Sautéed Ginger Collard Greens and Kale
// or // 
Vegan Caribbean BBQ Sauce with Smoked Tofu, Coconut Basmati Rice
and Sautéed Ginger Collard Greens and Kale
2.
Mexican Casserole with Beef, Sautéed Veggies,
Roasted Sweet Potatoes and Corn Tortillas + Pico de Gallo 
// or //
Vegetarian Mexican Casserole with Black Beans, Sautéed Veggies,
Roasted Sweet Potatoes and Corn Tortillas + Pico de Gallo 
// or //
Vegan Mexican Casserole with Black Beans, Sautéed Veggies,
Roasted Sweet Potatoes and Corn Tortillas + Pico de Gallo
(gluten-free)
3.
 
Tofu and Vegetable Stir-fry with Bok Choy and Jasmine Rice 
+ Sesame-Ginger-Tahini Sauce
~~~~~
Salad and Sides:
~~~~~
Garden Vegetable Salad with Pineapple, Fresh Mint, Sprouts,
Toasted Coconut Flakes + Vietnamese Lime, Coconut and Mint Dressing 
Tzatziki with Mint and Dill (vegan option available)
Veggie Snacks
~~~~~