Meal Plan February 4 2013

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  • Black-eyed peas with thyme and green cabbage; Israeli couscous with red cabbage and capers
  • Toor dal with caraway and kale; sticky rice with carrot and sesame
  • Tofu, broccoli, kohlrabi and zucchini ‘skillet’; yellow and russet potatoes with roasted celery root in gravy
  • Spiced beet and butternut squash; barley and faro (wheat) with braised bok choi

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