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.
The right sauce can tie together any dish, adding color and depth to grains and proteins. This week's recipes feature a few vibrant varieties, showcasing fresh herbs and global flavors. Monday's dinner combines chickpea pasta and vegetables with a bright parsley pistou. For Tuesday's rice noodle salad, you'll whip up a quick version of nuoc cham, a Vietnamese staple. The pistou is used again on Wednesday, this time with roasted turkey and fingerling potatoes. Round out the week with Thursday's stir-fried shrimp gado-gado and Friday's zesty salmon, both accompanied by soy-based sauces.
Lunch plan: You'll have enough food to bring leftovers every day this week.
Buy in bulk: You'll use parsley, garlic, shrimp, asparagus, and soy sauce multiple times this week.
Prep tips: Make a double batch of the parsley pistou on Monday to use again on Wednesday.