Including chicken curry rice bowls and two sheet-pan preparations
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 the spirit of adventure, we're incorporating a variety of proteins (and preparations) into meals this week. Monday, as usual, is meatless, but exciting nonetheless with a hearty pita sandwich filled with roasted beets, chickpeas, and tzatziki-dressed vegetables. On Tuesday, autumnal flavors emerge with pork tenderloin and delicata squash cooked on a sheet pan. Wednesday evening feels comforting with a bowl of Thai-inspired chicken curry, while Thursday takes on the flavors of Spanish romesco sauce in a warm shrimp salad. Finish the week with a lamb burger atop a many-textured salad of quinoa, avocado, arugula, and cucumber.
Save extra pita from Monday to eat with the harissa hummus on Friday.
Bring Tuesday and Thursday's leftovers for lunch the following day.
Buy in bulk:
You'll use chickpeas, parsley, tomatoes, cucumbers, and arugula multiple times this week.
For a hit of freshness, chop up some extra vegetables from Monday night's meal and serve with Tuesday's pork tenderloin.
Since both Thursday and Friday night's recipes require minced garlic, prep several cloves in advance. (You can never have too much garlic.)