March 2 Apple, Fennel and Walnut Soup, Mixed Green Salad and Bread Combo (Vegan)

March 4 Middle Eastern Lentils and Rice with Caramelized Shallots (Gluten-Free and Vegan)

March 9 African Sweet Potato and Peanut Stew served with Brown Rice (Gluten Free and Vegan)

March 11 Indonesian Inspired Tempeh Stew served with Scented Jasmine Rice (Gluten-Free and Vegan)

March 16 Thyme-Scented Wild Mushroom Bisque with Green Salad and Bread Combo (Vegan)

March 18 Chickpea Flour Crepes with Tofu and Roasted Vegetables (Gluten-Free and Vegan)

March 23 South Indian Vegetable Coconut Curry with Brown Basmati Rice (Gluten-Free and Vegan)

March 25 Roasted Vegetables (with or without Feta, upon request) Wrap with Green Salad (Vegetarian or Vegan)