Menu this Week

  1. Salmon and Pineapple Skewers with lentils
  2. Teriyaki Bowl, Chicken and Vegetables
  3. Shrimp and Mango Ceviche Served with Roasted Apple and Butternut Squash Soup
  4. Turkey Meatballs in Ancho Chile Adobo with Southwestern Salad
  5. Carne Asada and Quinoa Gallopinto