Menu for the Week of May 19th

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

Blackened Cajun Salmon with Herbed Orzo and Creamy Cucumber Salad

Sweet Corn Pasta Salad with Carrot, Arugula, and Basil

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

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

Saucy Vegetarian Sloppy Joes with Arugula Tomato Salad

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

Black Bean and Corn Tortilla Pie with Sour Cream

Thai Coconut Curry Soup with Lemongrass and Rice Noodles

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

Swiss French Onion Grilled Cheese with Candied Pecan Pear Salad

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