Menu Plan Monday May 5

I went to the Farmer's Market on Saturday. The season is starting up again. I got some lovely organic veggies: fava beans, sugar snap peas, lettuce, arugula, strawberries...and more. I love fresh fruit and vegetables. Delicious!

What are you having this week?
******************************************************************************

Lemon Rosemary Garlic Mahi Mahi Packets
adapted from here (my version below)
Brown Rice
Arugula with Beets and Goat Cheese Salad

Finger Foods:
Plump Pea Dumplings
Falafel Balls w/ eggplant chili dip
Pita Chips, Sugar snap peas w/ hummus
Fresh Fruit

Golden, Crispy Gnocchi with Summer Shell Beans
Green Salad

Quesadillas w/ Black beans
Fruit Salad
Spanish Rice

Pizza Night
Rootbeer Floats

Lemon Rosemary Garlic Mahi Mahi Packets
Serves 4

4 Mahi Mahi filets
Salt and pepper
A touch of olive oil
3 Garlic cloves minced
2 organic lemons
1 Tablespoon lemon zest
2 large handfuls of spinach leaves, washed
A few sprigs of fresh Rosemary

Preheat oven to 425. Lightly spray 4 large sheets of foil or parchment paper with cooking spray. Zest lemons. Slice lemons into 8 slices (16 slices altogether) and discard the 2 end pieces. Place 3 slices of lemon horizontally in the center of the foil. Place handful of spinach on top of lemon. Place seasoned Mahi Mahi filets on top of spinach. Mix olive oil, lemon zest, and garlic together in a small bowl. Drizzle with a little olive oil mixture over fish, and place rosemary sprigs on top of fish. Fold up packets and place in preheated oven on baking sheet. Bake for 20 minutes and remove from oven. Allow to rest for a few minutes before opening packet. Discard lemon slices and thyme sprigs, serve, and enjoy!