MEAL PLAN: April 1st

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.

Meal Plan March 26th

Hey! Is it really the last week of March already!? This month has flown by and this next week is leading up to Easter Sunday. I’ll be in Kansas City to celebrate with my family this year and plan on using some recipes from Danielle Walkers Celebrations Cookbook. She has an entire Easter menu and it looks fantastic! This week I’m working as a food stylist on set which is super fun, but it also means I most likely won’t be cooking with you guys. I still wanted to make a meal plan to give you some more inspiration and if time allows I’ll try and make an appearance.

See you in the kitchen! 

Continue reading “Meal Plan March 26th”