Menu: February 6-10

 

SOUP

Turkey, vegetables and rice

SALAD

Jerusalem artichoke and quinoa

ENTREE

Cranberry pear pork chops with black rice and vegetables

Fish almandine, couscous and vegetables

Enchiladas vegetarianas en salsa roja with beans, corn and spinach and green salad

DESSERT ($4)

Almond cardamom baklava