What's For Dinner? 5.4.15

This week, my menu is all over the map, from mini tostadas to celebrate Cinco de Mayo to a 5-minute pizza to an Asian twist on chicken noodle soup. The one thing they have in common? They're quick enough for a busy weeknight and yummy enough for a celebration (including a big milestone in our house on Wednesday). Hope you have a great week!

Monday: Kale, White Bean, and Farro Salad from Spoon, Fork, Bacon
Farro is an ancient whole grain making a big comeback. I love the healthy yet filling combination of beans, greens, and farro in this salad. Leftovers will make great lunches all week long.

Tuesday: Chicken Tinga Tostaditas from Sunset
Happy Cinco de Mayo! We’ll celebrate with these cut little tostaditas, plus chips and guac (of course).

Wednesday: Flatbread Pizza with Arugula and Prosciutto from Dinner: A Love Story
Stefan and I celebrate our tenth anniversary today! While honestly I’m hoping we go out, if we end up saving our date for later, I’ll definitely be making pizza to celebrate the many times we’ve stuffed ourselves with our favorite food over the years.

Thursday: Chicken and Vegetable Miso Soup from Bon Appetit
This is my new go-to chicken noodle soup. The miso gives it great depth of flavor and the Asian veggies add a fresh twist. I like to add a soft boiled egg to each bowl (I know – definitely not your typical chicken noodle, but you’ve got to try it.)

Friday: Herbed Baked Eggs from Inquiring Chef
These baked eggs are so yummy and so easy. If you’re planning a brunch for Mother’s Day, these are great because you can make them ahead and pop them in the oven 5 minutes before you’re ready to eat. Serve with toast and watermelon.

And for dessert...one of our family favorites: Coconut Cream Pie. Can't. Get. Enough.

What's on your menu this week?