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.
Infusing a sense of adventure into your cooking will keep your weeknights inspiring and exciting. This week, you'll experiment with lemongrass, which flavors Monday's brothy vegan mushroom soup, and try your hand at cooking wild cod en papillote (in parchment paper) on Tuesday. Use chickpea flour to make crepes for Wednesday's dinner and prepare polenta croutons with a sheet-pan chicken on Thursday. Bring chickpea flour back on Friday for a comforting bowl of chicken chili.
You'll have enough servings to bring leftovers every day this week. When making Wednesday's crepe squares, put aside a few without eggs, so they'll keep better for lunch on Thursday.
Buy in bulk:
You'll use chickpea flour, shiitake mushrooms, and lemons multiple times this week.