Menu for the Week of May 19th

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Black Bean and Corn Tortilla Pie with Sour Cream


Mediterranean Turkey and Hummus Bowls with Rice, Veggies, and Feta


Orange Chickpea and Broccoli Stir-Fry with Cashews and Quinoa (Vegan)


Saucy Vegetarian Sloppy Joes with Arugula Tomato Salad


Blackened Cajun Salmon with Herbed Orzo and Creamy Cucumber Salad


Thai Coconut Curry Soup with Lemongrass and Rice Noodles (Vegan)


Walnut-Lentil Gyros with Spiced Yogurt and Fire-Roasted Peppers


Sweet Corn Pasta Salad with Carrot, Arugula, and Basil


One-Pan Shrimp Fajitas with Onions, Peppers, and Lime


Swiss French Onion Grilled Cheese with Candied Pecan Pear Salad


Spicy Thai Chopped Broccoli Salad with Cashews and Peanut Dressing (Vegan)


Beet and Halloumi Salad with Oranges, Pickled Onions, and Fresh Herbs