We have a delicious, satisfying week of meals planned!
This week’s menu focuses on brussels sprouts and kale to simplify meal planning. If those aren’t your favorites, feel free to swap in dishes you prefer.
Start the week with pumpkin lasagna roll-ups — a seasonal favorite that’s comforting and easy to prep ahead of time.
Next, enjoy a crispy rice salad with kale for a meal that’s both satisfying and fresh.
Midweek, try cauliflower schnitzel sandwiches: baked, crispy cauliflower topped with caramelized onion mayo for a flavorful, hearty sandwich.
Then, treat yourself to Brussels sprouts tartines. They require a bit more effort but deliver rich, comforting flavor and a memorable bite.
Save some leftover Brussels sprouts to make shredded Brussels and kale spaghetti later in the week — a simple, tasty way to use up extras.
End the week with a butternut squash and kale salad. If you’re done with kale, substitute your preferred greens; the apricot dressing provides bright, complementary sweetness.
For lunches, marinated white beans are perfect on toast and store well, making them a reliable, flavorful option. For breakfast, salted maple granola is a crunchy, satisfying choice that pairs well with yogurt or milk.
What’s on your menu this week?