What's for lunch this week?

It's the week of May 22, 2017, and we're having rice and black beans with lime cilantro dressing, turkey/quinoa/kale meatballs with roasted red pepper pasta salad, tomato soup and quesadillas, and sesame noodles with steamed green beans. 

Here's a recipe we're loving right now:


Lemony French Bean Salad 


Steam 4-6 cups of french beans until they are juuuuust past crisp tender. Still a bit of crispness, but not too much. Check after 4 minutes and go from there. 
Drain and transfer to a large mixing bowl. 
Add up to 2 cups roasted veggies - any combo of white or sweet potatoes, carrots, or cauliflower work well.
Now make some dressing. 

1/3 cup olive oil
3-4 Tbsp fresh squeezed lemon juice
2 cloves minced garlic
1 tsp each salt and pepper

Whisk well, drizzle over the salad, and toss it all together. If you have any more fresh thyme laying around sprinkle it on top. Serve with lemon wedges.