Hello spring!
So glad it’s finally here — to celebrate, we’ve put together a delicious, seasonal menu to enjoy all week.
What To Eat This Week
Start the week with slow-roasted sweet potatoes topped with spicy garlic chickpeas and a tangy blue cheese sauce. It’s a comforting, satisfying dish that’s easy to prep and keeps well for leftovers.
For Taco Tuesday, make crispy baked chicken tacos. They’re crunchy, cheesy and come together quickly — a weeknight crowd-pleaser that feels a little special without much fuss.
Midweek, enjoy a honeycrisp kale salad with toasted pistachios. Kale holds up well, so this salad makes excellent leftovers and adds a bright, crunchy element to your meals.
Later in the week, try smoky sloppy joes with green chiles and a cool yogurt slaw. This savory, comforting sandwich is one of our favorites for a reason — bold flavor and easy assembly.
Next, make bruschetta zucchini boats. Roasting the zucchini and tomatoes concentrates their flavor, so these are delicious even when produce isn’t at peak season.
For the weekend, prepare a cozy lemon pasta. It’s a perfect way to use up lemons and bring fresh, spring flavors to the table with minimal effort.
For lunches, keep a jar of marinated Mediterranean chickpeas on hand — they’re great on salads, in wraps or served over grains. For breakfasts, batch-bake salted maple granola to enjoy with yogurt and fresh fruit throughout the week.
What’s on your menu this week?