Provençal Zucchini Cakes with Spring Garden Veggies (MON)

Provençal-Style Herby Zucchini Cakes, Arugula Walnut Pesto, Silky Cauliflower Puree with Roasted Vegetables (carrots, zucchini, asparagus).

Roasted with herbs and served with a seasonal arugula pesto on the side. The perfect early spring dish.

Ingredients: Quinoa, potatoes, flax seeds, sunflower seeds, zucchini, lemon, arugula, walnuts, garlic, olive oil, cauliflower, onions, carrots, zucchini, asparagus.

GF/DF/RSF