There are so many favorites on the menu this week!
With spring in full swing, I’m craving bright, fresh flavors—everything lemony, herby, and crisp feels right now.
What’s on your menu this week?
What To Eat This Week
Start the week with a vibrant spring couscous bowl. Light, colorful, and full of fresh herbs and bright citrus, it’s perfect for warming evenings and easy lunches.
Taco Tuesday is happening—try a simple turkey taco skillet served with crunchy chips or wrapped in lettuce cups. It’s quick, flavorful, and always a crowd-pleaser.
Next up, crispy buffalo chicken wraps. They bring just the right amount of heat and crunch, great for an easy weeknight dinner or a filling lunch.
A crispy chickpea chopped salad makes a surprisingly satisfying meal. Packed with texture and protein, I like to pair it with grilled or toasted sourdough to round it out.
For something comforting yet fresh, try salmon chowder with dill dumplings. It’s hearty without feeling heavy—great for when you want soup but also something a little special.
Keep the weekend relaxed with bacon Brussels sprouts fried rice. It’s an easy, one-pan meal that uses simple ingredients but delivers big flavor.
For lunches this week I’m making a batch of pickled cauliflower with scallion cream cheese for sandwiches—tangy, creamy, and totally addictive.
And breakfast is shaved egg avocado toast—a simple classic that’s reliable, satisfying, and speedy for mornings.
Between these dishes you’ll have a mix of fresh salads, easy mains, and cozy soups to carry you through the week. Enjoy experimenting with flavors and swapping components to suit your pantry and schedule.