My aim with these meal plans is always balance: some vegetarian meals, almost always a chicken dish, a variety of flavors, some dishes on the lighter side along with comfort foods in the mix. I feel like I’ve got you covered on all fronts this week. I hope you like it!
Salmon Curry with Vegetables
This is one of my favorite ways to cook fish and it’s not too spicy for younger palates. Serve with steamed rice and dinner is done. Want dessert? Make a plate of fresh fruit, such as pineapple, kiwi, and mango. Head here for a tutorial on cutting a pineapple.
Chicken Thighs with Maple Vinegar Glaze
This tender chicken has a sweet/tangy glaze that pairs perfectly with a refreshing salad on the side. A whole-grain dish of farro, sorghum, or brown rice tossed with fresh herbs and a squeeze of lemon might be nice, too.
Instant Pot Farro Risotto
This cozy, nourishing supper happens to be vegetarian, but you won’t miss the meat. Make it in the Instant Pot if you have one or on the stove top if you don’t (instructions are in the headnote of the recipe).
Crispy Avocado Tacos
If you’ve never made these simple tacos, I highly recommend that you do. The combo of creamy avocado and sharp Cheddar in a crispy tortilla and a heap of crunchy lettuce is magic. Serve with a side of beans and/or this colorful slaw.
Ravioli with Butternut Squash and Brown Butter
Ravioli pairs up with a creamy sauce made of roasted butternut squash and brown butter. It’s easy enough for weeknight family dinner but elegant enough for a dressier occasion, too. Serve it as a main course or dole out smaller portions and enjoy it as a starter.
Super Seed Salad with Miso Vinaigrette
A classic vinaigrette and this miso dressing are what I make most often for tossing with salads. The miso in the dressing makes it extra crave-worthy (and add a dose of probiotics to every bite). Make this a lunch or dinner main by adding your protein of choice, such as rotisserie chicken, baked tofu, or lentils on the side.
Yogurt Sundae with Melted Raspberries
I always have a bag of frozen raspberries in my freezer and make this often. Enjoy for breakfast, snack, or any time of day.
SHOPPING LIST
Thai Salmon Curry with Vegetables
2 teaspoons extra-virgin olive oil
1 medium yellow onion
1 pound fresh salmon fillets
One 13.5-ounce can light coconut milk
2 tablespoons red curry paste
1 tablespoon brown sugar
1 tablespoon Asian fish sauce
1 large sweet potato (8 ounces)
1 medium zucchini
Large handful baby spinach
Ravioli with Butternut Squash and Brown Butter
1 butternut squash that’s about 2 1/2 pounds
2 large shallots
1/4 cup whole milk
1/2 cup low-sodium chicken broth
1/4 heaping teaspoon kosher salt
One 9-ounce package Buitoni Parmesan & Black Pepper Ravioli
2 tablespoons butter
1/4 cup grated Pecorino Romano cheese (or Parmesan)
2 teaspoons chopped fresh sage
Chicken Thighs with Maple Cider Vinegar Glaze
8 bone-in, skin-on chicken thighs (about 3 1/2 to 4 pounds)
2 tablespoons unsalted butter
1/4 cup pure maple syrup
1/2 cup apple cider vinegar
1 cup thinly sliced shallots (from about 3 shallots)
1 large fennel bulb
1 Honeycrisp apple (or other favorite variety)
2 tablespoons lemon juice, from about 1 juicy lemon
1 tablespoon olive oil
Instant Pot Farro Risotto
1 cup pecan halves
1 tablespoon extra-virgin olive oil
1 large yellow onion
3/4 pound cremini or white mushrooms
1/2 cup dry white wine (substitute low-sodium vegetable broth if preferred)
2 sprigs thyme
1 1/2 cups farro
3 to 4 cups low-sodium vegetable broth
3 cups hearty greens such as kale, collards, or chard
1 small chunk Pecorino or Parmesan cheese for servingeds)
Crispy Avocado Tacos
2 teaspoons extra-virgin olive oil
4 ounces sharp Cheddar cheese (grated about 1 1/2 cups)
8 corn tortillas
Favorite salsa, taco sauce or sriracha
2 ripe avocados
8 crunchy, light-green leaves of Romaine
Lime wedges
Super Seed Salad with Miso Vinaigrette
2 teaspoons white or mellow miso paste
1 teaspoon Dijon mustard
2 tablespoons apple cider vinegar
1 teaspoon pure maple syrup
1/3 cup extra-virgin olive oil
1/2 teaspoon extra-virgin olive oil
3 tablespoons raw pepitas (shelled pumpkin seeds)
3 tablespoons raw sunflower seeds
1 heaping tablespoon sesame seeds
2 teaspoons coriander seeds (lightly crushed in a mortar and pestle or lightly chopped with a chef’s knife)
1 head butter or red leaf lettuce, washed, dried, and torn into large pieces
2 handfuls roughly chopped endive, radicchio, or escarole (or arugula)
1 crisp apple cut into thick matchsticks
Yogurt Sundae with Melted Raspberries
1/3 cup frozen raspberries (or other frozen berries)
3/4 cup plain Greek yogurt
1/2 teaspoon pure maple syrup (more if you prefer it sweeter)
1 tablespoon granola
1 tablespoon chopped nuts
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