Make ratatouille, ginger-garlic salmon, and spring soup.
This is part of our Meal Plan initiative, where we curate five enticing, nutritious recipes to streamline your weeknight dinners. We provide prep tips, shopping lists that minimize waste, and ideas for leftovers. With sustainability in mind, we're featuring meatless Mondays.
Not only are they versatile and shelf-stable, beans are also rich in fiber and protein. That's why the cannellini variety stars in a few of this week's recipes. First, on Monday they'll be used as a thickener in a spring soup. Tuesday’s dinner pairs the hearty legume with bright fish and a tangy marinade, while Thursday’s comforting meal brings together beans, sausage, and tomato. In between, on Wednesday, you'll make ratatouille out of a medley of vegetables. Finish the week with roasted salmon seasoned with ginger and garlic.
Lunch plan: You'll have enough leftovers for lunch every day this week.
Buy in bulk: You'll use cannellini beans, garlic, carrots, zucchini, and eggs multiple times this week.
Prep tips: Make a pot of rehydrated cannellini beans at the beginning of the week and use the beans and broth in Monday, Tuesday, and Thursday's recipes.