Reimagine cranberry sauce and make a holiday roast.
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 the holiday season, this week's lineup includes comforting and hearty meals. Enjoy a warm Moroccan-inspired eggplant and tomato salad on Monday, then take a creative approach to classic cranberry sauce with Tuesday's lemon sole. On Wednesday, you'll make a lamb roast, perfect for any holiday gathering and for leftovers during a busy week. End the week on a lighter, yet equally satisfying note, with a lentil bowl on Thursday and spicy chorizo soup on Friday.
Lunch plan: You'll have enough servings to bring leftovers on Tuesday and Thursday this week.
Buy in bulk: You'll use chickpeas, cilantro, and kale multiple times this week.
Prep tips: De-seed a whole pomegranate on Monday for the salad, and store extra arils in an airtight container to use again in Thursday's bowl. Add leftover lamb to your lentil bowl on Thursday for additional protein.