Let’s celebrate spring with fresh, bright flavors!
This week’s menu highlights risotto, salmon, soups, and vibrant salads—easy meals that showcase seasonal produce and simple techniques.
What will you be making this week?
What To Eat This Week
Cedar plank salmon with grilled asparagus — a smoky, elegant main that pairs perfectly with tender, charred asparagus.
Baked crispy black bean taquitos — a satisfying vegetarian option that’s crunchy on the outside and flavorful on the inside.
Slow-roasted tomato farro salad — hearty, nutty farro combined with concentrated tomato flavor and bright herbs for a substantial side or light main.
Chipotle tomato soup with smoked cheddar pull-apart bread — comforting, slightly smoky soup paired with gooey, shareable bread.
Lemon risotto with asparagus — creamy risotto brightened with lemon and dotted with tender asparagus for a springtime favorite.
Cheeseburger salad with pickle vinaigrette — all the flavors of a cheeseburger in a lighter, salad form, finished with a tangy pickle dressing.
Lemon chia pudding — a refreshing, make-ahead dessert or breakfast that’s bright and satisfying without being heavy.
And for an unbeatable classic, the best egg salad ever — creamy, well-seasoned, and perfect on toast or in a sandwich.