Menu for the Week of May 18th

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Fajita Cheeseburgers with Guacamole and Roasted Yam Wedges

Cheesy Crustless Quiche with Pan-Roasted Potatoes

Quick Southwest Pasta Salad with Chipotle-Lime Yogurt Dressing

Jamaican Jerk Chicken Tacos

Asparagus, Artichoke, and Mushroom Risotto with Parmesan and White Wine

Jalapeno Popper Grilled Cheese with Chipotle Yams

Thai Red Curry Lentils and Jasmine Rice (Vegan)

Roasted Veggie Hummus Bowls with Pita and Fresh Oregano (Vegan)

Creamy Sausage and Broccoli Pasta with Parmesan

Roasted Chickpea and Cauliflower Tacos with Cilantro-Lime Crema

Easy Ponzu Pasta with Broccoli, Green Beans, and Tofu (Vegan)

Spicy Tofu Burgers with Fresh Herbs, Sriracha, and Roasted Veggies