MONDAY
INDIAN CURRY BEEF STEW SERVED WITH JASMINE RICE AND GREEN BEANS WITH BELL PEPPERS
TUESDAY
HUANCAINA WHITE FISH SERVED WITH GREEN QUINOA AND ROASTED CAULIFLOWER
WEDNESDAY
CHICKEN ENCEBOLLADO SERVED WITH YUCA, BUTTERNUT SQUASH, ASPARAGUS AND CHIMICHURRI
THURSDAY
SHRIMP BARLEY RISOTTO WITH MUSHROOMS, SERVED WITH BROCCOLI AND HEALTHY BECHAMEL
FRIDAY
FETA TURKEY AND SPINACH PATTIES SERVED WITH COUSCOUS SALAD BOWL AND SUNDRIED TOMATO DRESSING