Share Menu Week of April 30

Korean Vegetable Mushroom Soup
vegetable broth – shiitake & cremini mushrooms –
broccoli – onions – celery – fennel – carrot –
garlic – ginger – miso
 
Vegetable Fried Rice with Kimchi
brown rice – onion – carrots – celery – garlic – ginger –

green onions – fish sauce – sesame

Asian Spring Vegetable Salad
snow peas – cucumber – sprouts –

pickled onions – spring mix – chili garlic vinaigrette
 
Korean Barbecue Chicken with Yam Noodles
chicken – onions – tamari – gochujang – honey –
garlic – ginger – rice vinegar – maple syrup
 
Veggie Alternative
Hoisin Glazed Tofu

with Green Bean Stir-fry & Spaghetti Squash
 
Sweet Potato Gochujang
sweet potato – tamari – ginger – garlic – maple syrup –

rice vinegar – Korean chili flakes
 
Matcha Snickerdoodles
almond flour – maple syrup – coconut oil – 

matcha powder – coconut sugar – vanilla