Tofu wraps, roasted asparagus salad, and chicken with citrus
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.
When it comes to cooking, presentation is almost as important as taste. This week, we're embracing bold flavors and vibrant hues. Monday offers a rainbow of vegetables in tofu wraps with curry-almond sauce, while bright purple cabbage stands out in a sauté for Tuesday's pork meatballs. Go green (and yellow) on Wednesday with roasted asparagus topped with eggs and smoked salmon and pair tangy orange slices with roasted chicken on Thursday. End the week green again, with asparagus-ramp tabbouleh, topped with eggs for extra protein.
Lunch plan: You'll have enough servings to bring leftovers Tuesday, Wednesday, and Friday.
Buy in bulk: You'll use cabbage, eggs, and asparagus multiple times this week.
Prep tips: Boil extra eggs on Wednesday and use them for added protein with Friday's tabbouleh.
Monday: gluten-free tofu wraps with curry-almond sauce-