Cook with seasonal ingredients like citrus, fennel, and asparagus.
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.
In spring, our bodies crave lighter meals. That's why salads and vegetable-focused dishes take center stage in this week's dinners. Start with our rendition of tabbouleh featuring asparagus, ramps, and bulgur wheat. On Tuesday, a lemony charred shrimp salad spotlights vitamin C-rich fennel. Turmeric tofu wraps are accompanied by a jalapeño dipping sauce on Wednesday, while Thursday's steak salad is drizzled with a zesty lime vinaigrette. You'll use fennel again on Friday, this time in a citrus salad along with olives and dates.
Lunch plan: You'll have enough leftovers for lunch every day this week.
Buy in bulk: You'll use asparagus, scallions, fennel, green olives, arugula, parsley, and lemon multiple times this week.
Prep tips: Serve Monday's tabbouleh with fried or poached eggs for additional protein. Friday's dinner only requires the head of the fennel, save the fronds to use in stocks or as a garnish.