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.
With their hearty texture and umami flavor, mushrooms are an excellent, plant-based substitute for meat. Rich in vitamin D and selenium, they star in two of this week's meals. Monday's tacos pair the cremini variety with spinach and homemade salsa. You'll use them again on Wednesday, this time in a sweet and savory chicken curry. For Tuesday's dinner, you'll make a beet and tomato salad that features smoky trout and a tangy mustard vinaigrette. Finish the week with a farmer's market soup on Thursday and a grain bowl on Friday, both complemented by a walnut and mint pesto.
Lunch plan: You'll have enough food to bring leftovers every day this week.
Buy in bulk: You'll use spinach, cherry tomatoes, walnuts, basil, cannellini beans, chicken, and cremini mushrooms multiple times this week.
Prep tips: Place curry ingredients in the slow cooker Wednesday morning so the dish will be ready by dinner time. Make a double batch of pesto on Thursday to use that night and in Friday's grain bowl.