Weekly Menu Plan 108 loads up on veggies and throws in a pizza because it’s just good policy. The weekend extras end the week on a sweet note.
Holy cow, it’s already Friday! This week has flown by faster than a rocket full of monkeys. Have you heard that phrase before? Faster than a rocket full of monkeys? That was one of my favorite “Grandpa-ims.” That man sure had a colorful vocabulary. The Weekly Menu Plan 108 is equally colorful because it’s chock full of fresh vegetables and other goodies. See what’s on the menu this week:
Jenni/Pastry Chef Online marries bread with fruit and vegetables in her Tomato Peach Panzanella Salad. This savory salad features cubed bread, juicy tomatoes, ripe peaches, and a garlicky vinaigrette. The peaches add a touch of sweetness that pairs perfectly with the garlicky dressing.
Erin/The Speckled Palate gives the classic nicoise salad a fresh twist by using salmon instead of tuna. Her Salmon Nicoise Salad makes salmon the star with the usual suspects from the classic dish: romaine lettuce, steamed green beans, baby potatoes, and red onion with a tangy vinaigrette.
The midweek gets a burst of freshness with Cheryl/Pook’s Pantry’s heirloom Tomato Goat Cheese Tart. Just look at all of that gorgeous color! All that beauty in an all butter pie crust is the stuff dreams are made of!
I’m here on Thursday cooking up my friend Lindsay’s Moroccan Roasted Veggie Power Bowls from her Nourishing Superfood Bowls cookbook. Warm Moroccan spices season a hefty pile of vegetables and chickpeas for a healthy, balanced dinner that you can feel good about eating. Her book has 75 gluten free recipes that are designed to satisfy while fueling your day with healthy goodness. It’s definitely worth a gander if you’ve yet to read it.
And because Friday deserves a little indulgence, Jenni is back with her Sausage Gravy Pizza. That’s right, Friends. She puts sausage gravy on a pizza! Don’t worry though. She also adds sweet bell peppers and green onion so you can still get your veggies. Serving a simple chopped salad will help round out the meal.
Cheryl kicks the weekend off right with her tender Banana Muffins with Cinnamon Almond Streusel. These soft, cake like muffins are lightly sweet with a pleasant crunch on top. She includes additional instructions for making the muffins nut free, as well as in mini muffin pans. Be sure to bake up a batch to go with your morning coffee!
I cap off the weekend with my Lemon Chess Pie. This super simple Southern classic pie is all jazzed up with tangy lemon flavor with both zest and juice in the filling. Making chess pies is so gratifying because you literally whisk all of the filling ingredients together and pour it into a pie shell to bake. It’s like the “dump cake” of the pie world! It just doesn’t get any easier or more delicious.
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