This week join us in enjoying a great spring menu with plenty of ways to save time and money!
We’re officially in spring now and can’t wait for all of the delicious flavors that new produce brings to the season. Whether you live where everything is starting to thaw or new snow is still falling, we are going to help you shift culinary gears! We’ve all had enough yummy stews and chilis this cold winter and are now ready for fresh meals that deliver warmth and excitement.
This week, we spice things up with seasoned kebabs, crunchy lentil tacos, lemon yogurt quinoa bowls, and healthy pork fried rice with Sriracha mayo. Mouth watering yet? Keep reading to find out exactly what delicious ingredients make each dish unique and satisfying.
If you haven’t yet taken advantage of our Spring 20% Off Sale with code GOFRESH, you should definitely get on that! The sale goes for just 4 more days and applies to all meal plans and gift subscriptions, too. Set yourself up for a successful spring cleaning (anyone else binge-watch Marie Kondo?!) by saving time each day with our streamlined menus and meal prep tips delivered to your inbox each week.
“I’ve been taking five minutes a week to plan out packed lunches for my kids based on the Cook Smarts menu and shopping list and it’s truly revolutionary . . . The time, money and anguish Cook Smarts saves me everyday is immeasurable.”
– Rebecca K. (Member since May 2015)
All meals come with gluten-free, Paleo, and vegetarian options, as well as a grocery list and optional weekend prep steps.
On the Menu
With sides of fresh cucumber tomato salad and smooth hummus with pita bread, these seasoned steak kebabs are the perfect way to welcome in spring. This classic recipe is great for cool or warm weather, so feel free to fire up the grill if your local weather permits. The grill adds a nice, smoky flavor to steak, enhanced by a little shake of cumin and coriander.
To make this meal GF, simply pick up gluten-free flatbread at the store. If you eat vegetarian meals full-time or practice Meatless Mondays, try out our Cumin-Spiced Vegetable and Halloumi Kebabs with bell peppers, eggplant, zucchini, and delicious halloumi cheese cubes. If you are on the Paleo diet, swap out the pita and hummus for a side of baba ganoush and baby carrots.
These satisfyingly crunchy tacos are classic in every way, except that they use lentils instead of ground beef! We promise you though, you won’t miss the meat and you’ll enjoy the extra savings of a veggie meal! Stuffed with lentils, lettuce, cheese, spices, salsa, and sour cream, these quick tacos burst with flavor, take only 30 minutes to whip up, and are served with roasted lemon cauliflower.
This naturally vegetarian recipe is easy to make GF by making sure you get gluten-free taco shells. If you are eating Paleo, this week we have Chicken “Taco” Lettuce Cups that hit the same taco flavor notes and are served with roasted sweet potatoes.
Lemon, dill, and oregano give these healthy quinoa and chicken bowls fresh Mediterranean flair. Adorned with colorful broccoli, bell peppers, and olives, this low-calorie recipe uses a lemon yogurt sauce to bring all the flavors together. With all these fresh, clean flavors, it’s the perfect way to start your “spring cleaning”!
These gluten-free bowls can be made vegetarian by replacing the chicken with protein-rich chickpeas and pine nuts. To make this dish Paleo, use cauliflower rice instead of quinoa and top it with a creamy lemon tahini sauce.
We have created a way to enjoy all of the amazingness of fried rice, while still keeping it healthy! Our quinoa fried “rice” is a fun spin on the traditional dish and packs in the protein with ground pork and a fried egg on top. With Sriracha mayo, baby spinach, and quick frozen peas and carrots, this healthy recipe only takes 30 minutes to come together. Since this meal freezes well, select larger serving sizes and you can enjoy plenty of fried rice dinners at the push of a button on your microwave!
This recipe is easy to make gluten-free by using Tamari instead of soy sauce and can be made vegetarian by using tofu instead of pork. To make this meal Paleo, use Wednesday’s leftover cauliflower rice, coconut aminos, and a spicy cashew sauce for a burst of flavor.
Smart meal planning ideas come with every weekly menu. The smarts listed below are only a portion of the meal prep tips we include to help you make the most of your ingredients and your time. Join our community to get the full benefits of our meal plan service every day!
Meal Planning Smarts
- If you are cooking our Original, GF, or Vegetarian recipes this week, make a double batch of quinoa to enjoy in 2 completely different meals on Wednesday and Thursday. This helps you save time in the kitchen!
- If you are cooking Paleo this week, make a double batch of cauliflower rice on Wednesday and see how quickly Thursday’s dinner comes together!
- Dill is a fresh, tangy herb that adds a punch of flavor to 2 meals this week. Since a little goes a long way, just look for a small bunch at the grocery store so you can use every last sprig.
- Halloumi replaces beef in the vegetarian version of Monday’s meal. If you’ve never had halloumi before, it is a salty cheese that holds up over high heat, making it great for the grill. If you can’t find it at your local grocery store, seitan, extra-firm tofu, or button mushrooms can be used instead.
- This week you can increase some of your serving sizes so you can freeze leftovers for quick and inexpensive meals this spring. What freezes well this week is beef, pita / flatbread, chicken, cauliflower florets, cooked quinoa and quinoa fried rice. Learn more with our Guide to Frozen Food Storage.
- Take leftover meat and / or vegetables off of Monday’s kebabs (or throw extras on the grill while you’re cooking!) and use them to add depths of flavor to salad or sandwich lunches this week.
- Chop up leftover pita / flatbreads and toast them up to add that satisfying crouton crunch to soups or salads.