Happy April! I asked you guys what you wanted to see in the meal plan and I got so many great responses to add to the next couple of weeks. I got everything from salads, plant based, meatballs, chicken, spring veggies to Persian. It was fun to find recipes around these topics and I was able to mesh a couple of them together for this coming week. I’m really looking forward to some new veggies and spring recipes ahead. The newest issue of Bon Appetit has a lot of great recipes and I’m using two of them to kick off April.
I love bitter greens mixed with sweet and savory. Jammy eggs and a cashew dressing sound absolutely amazing! If you wanted to add chicken on salmon to this you can.
This recipe is a major favorite of mine and it just happens to be plant based. The romesco will make more than you need but it’s a sauce you can use with other roasted things all week.
THURSDAY: Roast Chicken Thighs with Peas and Mint
Peas and mint just scream spring and a good skin on roasted chicken thigh is my jam.
FRIDAY: Beef Kofte and Shirazi Salad
This Persian meatball or kofte combined two requests into one! And the side salad looks super refreshing.