Meal Plan March 4 2013

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  • Spiced mung beans and white sweet potato; millet stew with carrot and kale
  • Roasted sweet potato, napa cabbage and zucchini; Israeli couscous with broccoli and carrot
  • Marinated tofu with turnip and rutabaga in tahini sauce; pink rice with broccoli, spinach and brown mustard seed
  • Pinto beans with napa cabbage; yellow finn potatoes with rye and leeks