I’ve put together a tasty menu to carry you through the last week of February.
This week’s lineup is loaded with comforting, mostly meatless dinners and a few favorites mixed in. These recipes are simple, flavorful, and easy to adapt for leftovers or lunches.
Monday: Start the week meatless with a brussels and kale spaghetti. Toasted pine nuts add a buttery crunch, the greens keep it bright, and the whole dish comes together quickly for a filling weeknight meal.
Tuesday: Make a quick chicken Parmesan–inspired soup. Using a rotisserie chicken speeds this up to about 30 minutes. Keep the pasta separate if you plan to pack leftovers for lunch so it stays perfectly textured.
Wednesday: A citrus salmon and avocado salad is a light, vibrant option. It’s perfect if you’re observing a meat-free day, or anytime you want a fresh salmon dinner. Cook the salmon ahead to make assembly fast—the lemon dressing is zesty and nearly drinkable.
Thursday: Indulge in a cauliflower schnitzel. It’s delicious served on a sandwich with cauliflower mayo or plated without bread alongside a favorite side—parmesan pistachio kale chips make a crisp, flavorful accompaniment.
Friday: Celebrate the end of the week with bang bang shrimp and napa cabbage slaw. The spicy, creamy sauce is addictive; serve it as written or tuck the shrimp into tortillas for casual tacos.
Lunch ideas: I like making Thai turkey burgers and chopping them into salads or wraps for easy midday meals. For breakfast on busy mornings, peanut butter–jelly breakfast cookies are a portable, satisfying choice.
What’s on your menu this week? Share what you’re planning or tell me which of these you’ll try.