Finally, it’s February!
There are plenty of tried-and-true favorites on this week’s menu.
We’re starting the week with a classic: thai coconut chickpea curry. It’s a perfect Monday meal—hearty and comforting without being overly heavy, and leftovers make an excellent lunch. I usually serve it with coconut rice, though quick-cooking rice works well in a pinch.
Next up are rosemary chicken, bacon, and avocado salads. These are hearty, meal-sized salads with big flavor. They’re easy to assemble because the chicken and bacon can be cooked ahead and stored in the fridge, and the dressing keeps well, too.
For a meatless option, try smoky sweet potato burgers—another longtime favorite. If you’d rather skip the bun, wrap the patty in iceberg or butter lettuce, or serve it on its own. A crisp side like parmesan pistachio kale chips pairs nicely.
Since it’s still winter, I’ve also added creamy chicken and buttermilk dumplings to the lineup. This is ultimate comfort food and reheats beautifully for next-day leftovers.
For bold, tropical flavors, pineapple chorizo rice bowls with avocado crema are a winner. They’re flexible—add whatever extra ingredients you like or use them as a fridge-cleanout meal.
Breakfast this week includes pumpkin protein pancakes—still enjoying a bit of pumpkin while it lasts—and for an easy lunch, shaved (or chopped for portability) egg and avocado toast.
What’s on your menu this week?