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.
A hearty skillet meal is an undeniably comforting way to start the week, and this vegetarian one includes farro pasta, feta cheese, and eggplant—all baked together until golden brown. Tuesday you'll get creative with seasonal Swiss chard, wrapping it around rice and lean ground beef. On Wednesday, pork medallions are cooked with fall ingredients like sage, carrots, apples, and maple syrup, while Thursday is for Moroccan chicken with pomegranate-adorned rice. Finish Friday off on a light (but filling) note, with a salad of green beans topped with chicken and herby cashew dressing.
You'll have enough leftovers to bring lunch every day this week.
Buy in bulk:
You'll use rice, onion, chicken, lemon, and garlic multiple times.
Mince a head of garlic on Monday [use a food processor if you're short on time], and store in an airtight container. That way, you'll have garlic prepped for the whole week. Remember, one clove is equal to around 1 teaspoon of minced garlic. If you like, do the same with onions, so you can reduce your prep time.