It hit 70 degrees last week in the Bay Area, so now I’m confused about whether we should be planning spring meals already. However, I’ve heard from a lot of you, and it is definitely winter in most of the US. This week’s menu is meant to keep you warm and full with roasted sweet potato wedges, a rich vegetarian curry, a chicken bake, and hearty pork chops with a great veggie side, our Brussels sprouts hash. For Wednesday, we make an easy no-cook tomato sauce, and I have a feeling a lot of you are going to reuse that technique across a lot of your recipes.
Download this week’s meal plan
MONDAY: Panko-Crusted Blackened Fish + “Remoulade” + Roasted Sweet Potato Wedges
Slice sweet potatoes like this
WEDNESDAY: Chicken with Artichoke Hearts & Peas in No-Cook Tomato Sauce + Penne