This week’s menu features seasonal ingredients and dishes that balance simplicity and comfort. If your pantry is bare or you don’t feel like spending a lot of time at the stove, check out my dinner omelet. It’s a French-style omelet and once you make it, there’s no going back. If you have a little more time on your hands and want to try a different take on meatballs, check out the Eggplant and Tempeh recipe. Lastly, keep your eyes on your inbox , since I’ll be sending out Easter menu inspo soon!
Salmon Burger Lettuce Wraps with Sriracha Lime Dressing
Here’s an inventive way to enjoy the convenience of frozen salmon burgers, done in a lettuce wrap with crunchy veggies, avocado, and a tangy/spicy sauce. The meal is on the lighter side, so if you have hearty eaters, throw an extra burger or two in the pan or do up a side of steamed rice.
Spring Vegetable Farro Risotto
Asparagus and peas are in season and are excellent in this no-stir, no-fuss oven risotto done with farro instead of rice. You can prep the asparagus and shell the peas ahead of time (or use frozen peas), so it’s easier to pull together at the dinner hour. A shower of Parmesan cheese pulls it all together.
Eggplant and Tempeh Meatballs in Tomato Sauce
If you’ve never tinkered with tempeh before this is your chance. These meatballs are tender and tasty. Make the easy sauce featured in the recipe or take a short cut and use one from a jar (I’m a fan of Rao’s brand).
Pork Chops with Ginger Rhubarb Compote
Rhubarb is starting to show up in markets, so thought I’d share a favorite spring dish: savory grilled pork chops with a tangy rhubarb side. This roasted asparagus (plus some little boiled or roasted potatoes on the side) will make a balanced supper. If you can’t get your hands on rhubarb, check out these Pork Chops with Apples instead.
The Perfect Omelet
If you are battling cooking fatigue, this is a good fix for dinner. All you need is a simple green salad and a bit of crusty bread to serve alongside it. Easy.
5 Essential Salad Dressing Recipes
Truth? I am not one of those people who spends my entire Sunday on meal prep. That said, I do like to bang out a couple of items to have on hand, such as washing lettuce and leafy greens, boiling eggs, baking chicken breasts, cutting raw veggies for snacking, and making a jar of salad dressing. Here are five good dressings if you’ve got a hot minute sometime this week to do up a jar.
Good Morning Mocha Smoothie
You can enjoy your morning coffee and get a protein-filled breakfast under your belt in one fell swoop with this new-to-the-blog Mocha Smoothie. It’s as tasty as it is good for you, I promise. Boost the good stuff even more by adding 1/4 cup chickpeas (I know, sounds weird, but you can’t tell the difference) or a handful of baby spinach.
SHOPPING LIST
Spring Vegetable Farro Risotto
1 tablespoon extra-virgin olive oil
1 large yellow onion
2 strips bacon (leave out for a vegetarian version)
3 tablespoons fresh lemon juice (1 juicy lemon)
1 cup semipearled farro
3 cups low-sodium chicken broth or vegetable broth
1 cup English peas (3/4 of a pound if buying in the shell)
1 bunch asparagus
2 tablespoons finely chopped mint
1/4 cup grated Parmesan cheese
Salmon Burger Lettuce Wraps
3 ounces dried rice stick noodles
1 heaping cup shredded carrots (use pre-shredded for ease)
1 1/2 medium ripe avocados
1 large head Romaine or butter lettuce
2 scallions
4 four-ounce frozen salmon burgers
3 tablespoons mayonnaise
1 tablespoon plain yogurt or Greek yogurt
1 teaspoon sriracha
1 tablespoon lime juice
3 Persian or ½ English cucumber
2 tablespoons rice vinegar
2 teaspoons sesame seeds
Vegan Eggplant Tempeh Meatballs
1 1/2 pounds eggplant
6 ounces tempeh
1/2 cup panko breadcrumbs
1/2 cup shredded Pecorino cheese or vegan Parmesan
1/3 cup dried currants
3 tablespoons pine nuts
2 tablespoons finely chopped fresh mint
1 tablespoon extra-virgin olive oil
Pork Chops with Ginger Rhubarb Compote
4 boneless pork chops that are about 6 ounces each
4 small fresh rosemary sprigs for garnish (optional)
Olive oil for grilling or cooking the chops
2 teaspoons extra-virgin olive oil
1/2 small red onion
1 clove garlic
4 large stalks rhubarb
1 large orange
1 teaspoon grated fresh ginger
2 tablespoons plus 1 teaspoon honey
A Perfect Omelet
2 eggs
½ tablespoon butter
2 to 3 tablespoons grated Cheddar or Gruyere cheese
Good Morning Mocha Smoothie
1 frozen ripe banana
2 tablespoons hemp seeds
1 tablespoon cashew butter (or almond, peanut, or any seed butter)
1 one-ounce shot espresso, no need to cool see notes
1 ½ teaspoons unsweetened cocoa powder
1 pitted Medjool date
3/4 cup low-fat milk or unsweetened plant milk (for a protein-rich plant-based option, use soy or pea milk)
1 teaspoon vanilla extract
4 ice cubes
Comments
04.02.2023 at5:56 AM #
Liane Decker
Thanks for this week’s (mostly) pescatarian-friendly meal plan. I’m sure it’s hard to balance all your readers’ diet choices (likely directed by your own family’s!). I do enjoy your recipes and menus, especially when I can follow several in a week. Looking forward to trying the tempeh and eggplant meatballs.
04.02.2023 at5:56 AM #
Katie Morford
Thanks Liane. I do try to cover a lot of bases, but make a point to emphasize plant-based dishes. Glad it was a good fit for you this week.