This week’s menu was:

1 | creamy tomato soup (subbing coconut creamer for the cream cheese – YUM!)

2 | rotini with sundried tomatoes, broccoli, and walnuts

3 | thai peanut noodles

4 | quick black beans + quick lime cilantro pineapple rice + grilled red pepper (all wrapped in a warm tortilla)

5 | butternut squash soup

Next week’s menu includes:

1 | mexican vegetable soup with lime and avocado

2 | spiced black bean tacos with avocado and goat cheese*

3 | baked black bean & sweet potato flautas with avocado

4 | sundried tomato pesto with a side of roasted broccoli

5 | potato corn chowder with a rustic garlic baguette

6 | roasted butternut squash, black bean, & goat cheese* tostadas

*if the rain lets up and we make it to our locals farmer’s market tomorrow morning, I’m planning on picking up some fresh, local goat cheese. If not, I might leave it out or sub it with a vegan cheese.

>>all photos from their respective links!<<