Weekly Menu June 1-5

Feeling like I can pull off one last dip into winter comfort food before moving into an all out Spring weather menu. For the Weekly Menu June 1-5, pick a cool day and pull together this delicious Roasted Vegetable and Polenta Stack. It brings the light and smoky flavor of grilled vegetables together with the substantial bite of polenta in a rich tomato basil sauce. Like lasagna, but healthy. If you haven’t tried Hurraches, they are easy to make and hefty enough to hold up to a pile of Mexican toppings. Use the Pot of Pinto Beans leftovers to turn out hearty Veggie Burgers on the grill. Lighten it up mid week with a crunchy, flavorful Thai Peanut Salad. Sit back on Friday with a Picnic inspired Mezze board with delicious Canary Island Mojo dips. Click the link for menu and shopping list. Enjoy!

 

Huaraches with Pinto Pot Beans

Southwest Grilled Chicken~Salsa Cruda~Guacamole

Roasted Vegetable and Polenta Stacks

Toss it Up Salad

Veggie or Turkey Burgers

Asian Slaw~Papas Arrugadas~Roasted Red Pepper Sauce

Thai Salad with Spicy Peanut Dressing

Make It Your Way-BBQ Mezze Board

MONDAY: Huaraches with Grilled Chicken and Mexican Toppings

TUESDAY: Grilled Vegetable and Polenta Stacks with Pesto

WEDNESDAY: Veggie or Turkey Burgers, Asian Slaw and Canary Island Potatoes

THURSDAY: Thai Salad with Peanut Dressing

FRIDAY: Make it Your Way-BBQ Mezze Board