The forecast this week looks like SUMMERTIME and I am just so excited about it. After a very cold, wet spring, this is just what I’ve been waiting for. Bring on all the FRESH flavors! Here’s our menu from last week…

SUNDAY //

Out

MONDAY //

Greek Meatballs w/ Green Goddess Sauce + Orzo
notes: halfbaked harvest and greek food is always a win in my book. These lemon zested meatballs (I used gr beef) are DELICIOUS, and I loved the flavor combination of all these different elements. I used israeli couscous in place of the orzo (since that’s what I happened to have on hand). Other than omitting the jalapeno in the green sauce, I made everything as-is, and we devoured it.

TUESDAY //

Tacos

WEDNESDAY //

Date Night | Kids had tomato sauce/meatballs over rotini noodles

THURSDAY //

20 Minute Basil Cashew Chicken w/ Coconut Rice + Mango, Steamed Snap Peas
notes: I used coconut aminos in place of the oyster + soy sauce, omitted the jalapeno, and used TJ’s frozen mango (thawed) in place of the fresh. This was a super easy to pull together, delicious dinner. And definitely make the coconut rice because the flavor combo is spot on.

FRIDAY //

Pizza for Kids / Breakfast Salad w/ Green Goddess Dressing for Parents
notes: this is one of my all-time favorite salad recipes. I like to use baby kale for the greens. You really can’t go wrong with caramelized onion and sweet potato cooked in bacon grease. Love these flavors together, and it’s another easy one to pull together.

SATURDAY //

Cookout w/ Friends