Menu of the Week

ricottalasagna.jpgMonday: Italian
GF spaghetti and breaded tofu
grilled zucchini

Tuesday: American
Beet salad with green beans and feta cheese

Wednesday: Mediterranean
Chickpea Flour Zucchini Pancakes

Friday: Italian
“light” Eggplant Parmesan
Deby’s Gluten Free French Bread

Baked Good of the week:
Fish shaped Gluten Free Cheese Crackers
Special GF side dish: GF Beer and Orange Glazed Brussel Sprouts


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