Happy Friday friends! I’ve put together a new week of meals that I hope sparks some joy in the kitchen this week. A couple of these recipes I had bookmarked and can’t wait to eat: pozole verde & roasted salmon with salsa verde! It’s spring and verde or greens are popping up everywhere. From peas to asparagus, tender leafy green, fennel, and artichokes it’s time to indulge and enjoy what this season is all about.
MONDAY: Spicy Beef with Coconut Rice
I love a good Larb or aka the Thai meat salad. This one from Gabby looks so delicious. To make gluten free use Tamari or swap the sugar and soy for coconut aminos. You can also serve this with coconut cauliflower rice. When cooking the cauliflower rice use coconut oil and a couple tablespoons of coconut milk.
TUESDAY: Pozole Verde
I know, I know, this is not a taco but I’ve been wanting to make it ever since Alex posted it!
WEDNESDAY: Grilled Chicken Souvlaki Greek Salad
Grilled Chicken and Salad I’m all over this one. Also featuring asparagus now that spring is here.
THURSDAY: Roasted Salmon with Citrus Salsa Verde
Saw this recipe pop up last week and it was a no brainer. Serve with a roasted veggie and or side salad.
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.
MONDAY: Dinner Salad with Radicchio and Roasted Sweet Potatoes
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.
TUESDAY: Roasted Cauliflower Tacos with Chipotle Romesco
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.
It’s only a few more days until it’s officially Spring! It’s currently raining but 60 degrees and I’m not complaining. Nova has been asking for an umbrella of her own and so we found the perfect flower printed pint sized umbrella at Target yesterday and she keeps asking “when is it going to rain so I can use my umbrella?” Her positive spin on things such as the rain is so inspiring and challenging all at the same time. This week we have Nathan’s sister coming to visit with her two kids and so I’m looking for meals we can all enjoy together.
MONDAY: Turkey & Zucchini Burgers with Green Onion & Cumin
This recipe is from Yotam Ottolenghi’s cookbook Jerusalem which is one of my absolute favs! I was able to find the recipe online as well so you can enjoy it too! These are bunless mini burgers and they are so delicious! You can sub in a mayo or dairy free yogurt for the sauce if you need to keep them dairy free.
TUESDAY: Grilled Chicken Street Tacos
I’m ready to fire up my grill and make these simple chicken tacos with pico! For maximum flavor marinade over night.
THURSDAY: Roasted Squash with Kale Pipian & Salmon
This salad looks so delicious! I’m going to roast some salmon to go with this salad. The Kale pesto will be perfect on both.
FRIDAY: Chicken & Shrimp Laap
I love this recipe! It’s super simple to pull together and fun to eat in lettuce cups.
Well this week got away from me quickly! Looking at the week ahead it looks like those Spring time temps might be coming, fingers crossed. It’s been a long winer and we all have cabin fever. Meal planning is a great way to spice things up and transport your tastebuds to warmer climates. And after looking through past recipes and new ones that I’ve bookmarked it’s clear I’m in a southeast Asian mood. I just love the bold flavors and use of fresh herbs that these recipes offer. Here’s to a new week!
MONDAY: Lemongrass Chicken Salad
I’m over these flavors and Alex always knows how to bring it!
TUESDAY: Pollo Pibil Tacos (Chicken Pibil)
I’ve been drooling over this recipe for a while and I can’t wait to make it.
THURSDAY: Thai Basil Beef Stir fry
I could eat this one weekly!
FRIDAY: Coconut Poached Salmon Curry
This is a favorite of mine and it’s been a minute since I’ve made it. It’s also super quick!
I’m feeling a little ahead of the curve this week since I’m releasing this meal plan while on a weekend getaway with my honey. It’s been my personal tradition that every February I must leave winter in Chicago and go find some warmth and sunshine in California. I’m hoping for sun but even if it’s raining it’ll still be a lot warmer than 28! I’ll be letting loose some this weekend so I’m planning ahead for some light and fresh meals for next week. Here’s to a new month which puts us closer to summer!
MONDAY: Paleo Breakfast Burrito Bowl
I’m a total breakfast for dinner girl and this bowl looks amazing to make any time of day! This would also be a great meal prep meal.
TUESDAY: Smokey Paprika Fish Tacos with Apple Slaw
I love fish tacos and these look simple and delicious plus i love the addition to apple in the slaw. This is also easy to make as a bowl if you aren’t eating tortillas.
WEDNESDAY: Thai Curry Noodle Soup (Whole30)
I saw Carmen post this when she took over the whole30recipes page and t looked delish!
FRIDAY: Garlicky Chicken Thighs with Scallion & Lime
I’m a sucker for braised chicken thighs and a whole head of garlic! Serve with rice or cauliflower rice and a side salad.