Weeknight Meal Planner: Week of March 23rd
Brussels sprouts are the new kale! Here they're quickly browned and still slightly crunchy. To save time, slice them with a mandoline or a food processor fitted with the slicing blade attachment.
Celebrate spring with a fresh and tasty salad for dinner. Mixing fresh herbs into a salad mix adds light and vivacious layers of flavor, while chicken and quinoa bump up the protein.
When they're sliced thin or slivered, raw beets are very refreshing. A tangy dressing counterbalances their earthiness.
Green beans steam in their own sealed packet while tomatoes slowly roast and panko-crusted tilapia gets nicely crisp on top, all on a single baking sheet.
It's officially time to fire up the grill! A simple raita--a sauce of yogurt with chopped cucumber and mint--goes well with this, as does naan flatbread warmed on the grill.
Use up overripe bananas and a handful of pantry staples to make this yummy quick bread.