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