This week’s menu is full of spice love, which means it’s also full of flavor. The big meal planning and cook smarts you’ll find from this week’s menu:
- Pureed soups have a lot of repurposing possibilities! This week we turn pureed tomato soup into a meaty pasta sauce. What are your ideas for repurposing pureed soups? One of our favorites is slipping pureed sweet potato or butternut squash soup into some mac ‘n cheese
- Flavor a vegetable side dish out of the same spice mix you’re already preparing for proteins. On Tuesday, we double the tandoori spice mix for our chicken so we can use it on our vegetables too. Why not? It takes the same amount of time to measure out the spices.
- A quick soak of dried lentils will significantly cut down their cooking time. Spend 1 minute and save more than 10x that later!
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Cook Smarts Weekly Meal Plans Menu | 3/11/13 to 3/15/13
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MONDAY: Mustard Roasted Fish + Lentils, Peas, and Spinach
>>> Save or pin this recipe
>>> Helpful tools: Baker, Dutch oven
TUESDAY: Tandoori Chicken + Tandoori-Spiced Cauliflower and Peas
>>> Read more about using spices
>>> Helpful tools: Narrow measuring spoons, Sheet pans, Cooling racks
WEDNESDAY: Tomato Soup + Smashed Avocado Melts
>>> Save or pin this tomato soup recipe here
>>> See how to beautifully chiffonade basil in this <30 second video
>>> Helpful tools: Immersion blender
THURSDAY: Repurposed Tomato Soup Meat Sauce Pasta + Roasted Garlic Broccoli
>>> Get more repurposing ideas
>>> Helpful tools: Saute pan