Shaved Brussels sprouts, reimagined orange beef, and more
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.
As summer turns to autumn, one craves heartier dinners. So, this week you'll start off with a seasonal salad of shaved Brussels sprouts, which gets topped with last-of-the-season tomatoes. Tuesday is for sweet and savory roasted orange beef, while you'll return to those cherry tomatoes in a chermoula for Wednesday's salmon. Make a batch of comforting chicken and quinoa soup on Thursday and celebrate Friday with a parsley-infused salmon burger over a crunchy chopped salad.
Bring leftovers on Tuesday and Thursday.
Buy in bulk:
You'll use quinoa, cherry tomatoes, parsley, and salmon multiple times this week.
Make extra salad on Monday, if you like, and serve as a side with Wednesday's salmon.
Set aside some of Wednesday's cooked salmon for Friday's burgers.