Ways to use asparagus, ramps, and other spring produce
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.
Your week starts with kale and chickpea patties, a good source of plant-based protein, served with tahini sauce (which has anti-inflammatory benefits). On Tuesday, you'll make breakfast for dinner featuring savory, gluten-free crepes with turkey and eggs. Wednesday and Thursday celebrate the flavors of spring, first with pork chops accompanied by a ramp and radish sauté, then with a roasted asparagus and salmon salad. Finally, kick off the weekend with with a sweet potato pizza crust topped with lemony kale salad.
Lunch plan: You'll have enough leftovers for lunch on Tuesday, Wednesday, and Friday this week.
Buy in bulk: You'll use kale, arugula, asparagus, eggs, and scallions multiple times this week.
Prep tips: Use extra kale or arugula to make a simple side salad to go along with Tuesday's chickpea crepe squares. To make Thursday's dinner even heartier, serve over a slice of homemade sourdough bread.