It’s spring folks! How that happened already, I have no idea. I have been buried in work trying to make progress on our new meal planning product, which [fingers crossed] will launch some time around May 1st in time for Mother’s Day. Anyway, when I think of spring, I think mint! This week’s meal plan is based around this fragrant herb.
The meal planning suggestion I’m going to give you this week is to pick an herb for the week and try to include it in all of your meals. That way, you know it’ll all get used up. And if it doesn’t, put it in your food processor with some fresh garlic, lemon juice, salt, and olive oil. You’ll have a delicious herb sauce to spoon over all those lovely spring vegetables.
Spring is the perfect time to launch some new habits. What will your new kitchen habit be?
Download this week’s meal plan
Cook Smarts Weekly Meal Plans Menu | 4/01/13 to 4/05/13
Download meal plan here | Get meal plans delivered to your inbox
MONDAY: Honey Lemon Shrimp Tacos + Roasted Zucchini with Mint
>>> See how to chiffonade (slice into ribbons) mint
>>> Helpful tools: Skillet, Sheet pans
TUESDAY: Asian Chicken Salad with Napa Cabbage and Sugar Snap Peas
>>> Get the recipe here
>>> Helpful tools: Salad spinner, Liquid measuring cup, Microwave-safe steamer
WEDNESDAY: Lamb Kebabs + Tomato, Cucumber, and Feta Salad and Pitas
>>> See our trick for rolling ground meat
>>> Helpful tools: Salad spinner, Sheet pans
THURSDAY: Veggie Pot Pie + Roasted Asparagus
>>> Get more vinaigrette ideas
>>> Helpful tools: Baking dish, Dutch oven, Sheet pans
For every kitchen: stackable measuring spoons, collapsible prep bowls, sharp knife, stable cutting board