HELLO March!
This week’s menu is full of comforting favorites that are easy to prepare and satisfying to eat.
To kick the week off, try crispy roasted chickpea pitas. You can make everything from scratch or save time by buying pita bread and hummus. Add a variety of fresh vegetables and a simple dressing for a quick, filling Monday meal.
Taco Tuesday calls for slow cooker short rib tacos with salted lime cabbage. These can braise all day or overnight in the slow cooker, giving you rich, tender meat and bright, tangy cabbage for an easy, crowd-pleasing dinner.
Lemon chicken soup is a cold-weather favorite that brings warmth and brightness to any week. It’s comforting, restorative, and simple to prepare—perfect when you want something soothing but full of flavor.
Midweek, make a crispy rice salad for a change of texture and flavor. This recipe is often underrated: the crispy rice adds a delightful crunch, and the dish works well as a vegetarian main. If you prefer more protein, add shrimp, rotisserie chicken, or even some of the leftover short rib or chicken from earlier in the week.
On Friday, celebrate the start of the weekend with a beer-battered fish sandwich topped with kale coleslaw. Fry the fish and assemble the sandwich just before serving for the best texture and flavor—this indulgent meal is worth the extra effort.
For lunches, a hummus and Havarti veggie sandwich is a reliable go-to. Roast a batch of vegetables ahead of time to make weekday lunches effortless. And for breakfast, coconut overnight oats bring a touch of the tropics to the morning routine and are easy to prepare the night before.
What are you eating this week?