Weekly Menu Plan Week 2 brings all of the freshness of spring with tender asparagus, pasta with spinach pesto, an Instant Pot pork stuffed sweet potatoes, a lovely casserole, an easy sheet pan dinner with chicken and vegetables, and a thirst quenching lemonade. Bring on the yummy!
Last week’s menu plan featured easy one pot dishes and lunch bowls to satisfy most any appetite. This week, the Weekly Menu Plan – Week 2 brings freshness to the table by working early spring vegetables into dinner. You won’t want to miss all of the fresh fusion of flavors going on.
Let’s start out with an inspired Mujadara with Roasted Tomatoes and Greens, made with tender watercress, lentils, and warm Moroccan spices, like the blend Ras el Hanout. Susan/The Wimpy Vegetarian makes this Meatless Monday dinner an easy option to look forward to.
Jenni/Pastry Chef Online takes us on a trip down memory lane with the staple Casserole Supreme from her childhood. Pasta, tomatoes, sour cream, and fresh parsley are just a few of the kitchen staples tossed into a big skillet to make this easy weeknight dinner.
My girl Cheryl/Pooks Pantry keeps us from falling into a midweek slump with her Roasted Chicken Vegetable Sheet Pan Supper. She helps chase the mealtime boredom away with a dinner that’s chock full of All the Colorful Vegetables. Sweet spring onions, tomatoes, a rainbow of carrots, sweet potatoes, and tender chicken roasted in a single half sheet pan is anything but humdrum. A delicious dinner with minimal clean up–what could be better than that?
I love a good dinner that’s ready in a flash and tastes like a restaurant caliber meal. Sarah/Chef Next Door brings just that in a big bowl of yum with this super simple Bucatini with Spinach Pesto, blending young spinach and garlic into a flavorful pesto. A few red pepper flakes and a hefty sprinkle of parmesan cheese add a little kick to this 20 minute meal.
Holy wow! Susan/Girl in the Little Red Kitchen brings the Yay! to Friday with the Whole 30 compliant Al Pastor Pork Stuffed Sweet Potatoes. The spicy pork cooks up in an hour as opposed to the usual six hours thanks to a handy-dandy Instant Pot.
Have you tried the Instant Pot? I’m totally obsessed with mine! That sweet appliance is a pressure cooker, slow cooker combo that steams, sautés, and cooks whole grains in a flash. It’s the bees knees–just like these hearty sweet potatoes!
I don’t know about you, but I can’t get enough asparagus this time of year. I swear that I could eat asparagus with every meal, if it weren’t for the (ahem!) pungent after effects. TMI? Sorry, folks. We’re all friends here! Feel free to share and share alike. 😉
One thing that you might not want to share is this roasted Asparagus Gribiche from Susan/The Wimpy Vegetarian. Gribiche is a traditional French mayonnaise sauce made by mashing hard boiled eggs with mustard, oil, and finishing it with briny capers, pickles, and fresh herbs. The earthy snap of the asparagus blends beautifully with the creamy sauce and salty finish.
And speaking of finish, no dinner is complete without a tasty beverage to compliment the meal. I like to use seasonal Meyer lemons to make a quarts upon quarts of this Homemade Lemonade Concentrate. The sweet and tangy sipper is the perfect thirst quencher to compliment most any dish. Why buy the frozen stuff when three simple ingredients and fifteen minutes is all it takes to make a quart jar of concentrate that’ll whet your whistle for days on end?
So how about it? What’s your favorite dish featured in the Weekly Menu Plan – Week 2?
Be sure to stop by next Friday when we bring more spring time freshness to the table for the Weekly Menu Plan – Week 3. Until then, happy shopping!
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