Menu for the Week of May 3rd

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One-Pan Lemon Chicken with Parmesan Roasted Broccoli and Potatoes


Swiss Cheeseburgers with Rosemary-Mushroom Pan Sauce and Roasted Potatoes


Asian White Fish with Coconut Rice and Mango Salsa


Broccoli Cheesesteak Sandwiches with Tuscan Herb Balsamic Dresssing


Southwestern Orzo Salad w ith Spicy Buttermilk Dressing


Coconut Cauliflower Tacos with Mango and Lime


Sheet Pan Veggie and Tofu Bake with Tamari-Maple Dresssing (Vegan)


Spiced Chickpea Salad with Garlicky Baked Tortilla Chips (Vegan)