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.
Kick this week off by making bibimbap, a Korean rice dish. Our meat-free recipe features black rice and hearty vegetables like bok choy, zucchini, and shiitake mushrooms. On Tuesday, Kalamata olives and tarragon brighten an arugula salad, while Wednesday's salmon gets a flavorful chili-infused spice rub. On Thursday, you'll cook a healthier version of the takeout classic, chicken stir-fry. Finish Friday with a satisfying kale, mushroom, and farro bowl.
Lunch plan: You'll have enough leftovers to bring lunch on Tuesday, Thursday, and Friday this week.
Buy in bulk: You'll use carrots, zucchini, bok choy, chicken breasts, black rice, and eggs multiple times this week.
Prep tips: On Monday, make a double batch of black rice and julienned carrots to use that night and on Wednesday. In the bibimbap, swap fried eggs with 6-minute hard boiled ones for an easier next-day lunch option.