Menu from March 4th

Meals:
1.
Portuguese-style Roasted Chicken with Piri Piri Sauce, Potatoes,
Rice Pilaf and Sautéed Kale 
// or //
Vegetarian Zucchini Chickpea Fritters 
with Roasted Potatoes and Sautéed Kale 
//or//
Vegan Zucchini Chickpea Fritters 
with Roasted Potatoes and Sautéed Greens
(gluten-free)
2. 
Beef Shepherd's Pie with Butternut Squash and Cauliflower
// or //
Vegan Lentil Shepherd's Pie with Butternut Squash and Cauliflower
3. 
Vegan Orange-Sesame Tofu and Vegetable Stir-fry on Jasmine Rice
Salad and Sides:
Greek Salad with Kale and Feta (vegan option available)
Veggie Paté
Veggie Snacks