Menu Plan Monday: April 30, 2018

April 30, 2018

Menu Plan Monday week of April 30, 2018, including Asian Style Farro Buddha Bowl with Crispy Baked Tofu, Roasted Chicken with Peppers, Artichokes, and Sun-Dried Tomatoes, Mushroom Onion Pesto Pizza, Citrus Fennel Salad, and Mushroom Onion Barley. Get the full menu plan at JessicaLevinson.com.

Latest Happenings

Spring weather is finally here and I’m excited for all the new fruits and veggies of the season to hit the produce section at my local supermarkets. I mentioned a couple of weeks ago on Facebook that I was having trouble finding rhubarb, but it’s finally popping up and yesterday – to my daughters’ delight – I made a batch of my Rhubarb Ginger Lemon Muffins in mini-muffin form. Unfortunately some of my other spring favorites like radishes aren’t yet available, but hopefully soon.

Speaking of produce, does the Dirty Dozen list make you nervous about buying non-organic fruits and veggies? If so, please read this post from my archives about why you can calm down about it. I’d love to hear your thoughts on this topic – share with me in the comments below or on that post.

Now for this week’s menu. I have to say I’ve been feeling a little uninspired in the kitchen lately, so if you have any favorite recipes your family loves, please share them with me. I’d love to try something new! In the meantime, check out below what’s going to be on our table!

Menu Plan Monday is designed to inspire you to create your own menu plan for the whole family each week of the year. 

Menu Plan Monday: Week of April 30, 2018

Monday: 

Snack: Kiwi and mini Rhubarb Ginger Lemon Muffins

Lunch: Beet and Goat Cheese Quinoa Salad with cucumbers/tomatoes, strawberries, and chocolate covered roasted chickpeas

Dinner: Pesto Pasta Salad with Peas and Sun-Dried Tomatoes (variation on this recipe, but couldn’t find radishes)

Tuesday: 

Snack: Grapes and roasted chickpeas

Lunch: Mayo-Free Tuna Hummus Sandwich with veggies and sliced apples

Dinner: Asian-Style Farro Buddha Bowl with Crispy Baked Tofu (with broccoli, brussels sprouts, sweet potatoes)

Wednesday: 

Snack: Hummus, veggies, and rice cakes

Lunch: School lunch

Dinner: Leftover pasta and/or Buddha bowl

Thursday: 

Snack: Popcorn trail mix

Lunch: Smoked salmon cucumber roll up with veggies, and orange smiles

Dinner: Mushroom Onion Pesto Pizza with Truffle Oil, Citrus Fennel Salad, and Artichokes Vinaigrette

Friday: 

Snack: Peruvian Inca corn and grapes

Lunch: School lunch

Dinner: Roasted Chicken with Artichokes, Peppers, & Sun-Dried Tomatoes and Mushroom Onion Barley

What’s on your menu plan this week?

Please share with me below or on social media!
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