How is it already May?!
I’m bringing together some of my favorite flavors this week — and yes, tacos play a leading role.
Start the week with a brown butter garden vegetable pasta skillet. It’s flexible — use whatever fresh vegetables you have on hand — and pairs perfectly with a simple house salad for a bright, balanced meal.
Tuesday is Cinco de Mayo, so tacos are the obvious choice. I highly recommend bang bang cauliflower tacos; the sauce is irresistible. If you want more taco inspiration, there are plenty of other taco ideas to explore.
Midweek, try baked parmesan chicken with lemon arugula. It’s light, satisfying, and something I make often. Leftover chicken works great in sandwiches or salads the next day.
Next up: fajita-stuffed sweet potatoes. These are incredibly versatile — load them with sautéed peppers, onions, mushrooms, or any veggies you have on hand. I like serving them with guacamole for extra creaminess and flavor.
Friday is pizza night. Make a slow-roasted cherry tomato pizza with garlic cream sauce for something special. It takes a bit more time, but it could be the best homemade pizza you make this month.
If you haven’t tried the blackened shrimp Caesar salad yet, now’s the time. It delivers bold, concentrated flavors and makes a great dinner when you want something bright and protein-packed.
For breakfasts this week I’m sticking with my favorite peanut butter overnight oats — quick to prep and satisfying. For lunches, marinated white beans served on toast or with a simple salad are an easy, flavorful option that keeps well and can be dressed up with fresh herbs, olives, or roasted veggies.
So — what’s on your menu this week? Share your plans or favorite quick meals; I’m always looking for inspiration.