These days it feels like everything is in transition, one foot in winter and one in spring. The weather blows cold most days, then a surprise warm day gets our hopes up—only to be dashed again the next day. We know spring will come, but when? To help power you through until it does, we’ve put together a month’s worth of meal plans featuring fresh, fast dinners and easy serving suggestions. Here’s this week’s meal plan.
—Wendy Ruopp, Managing Editor
Make easy grilled chicken breast for your main course and serve it with this looking-forward-to-spring salad. Sweet, rich-flavored Marcona almonds and salty feta cheese balance the flavor of the peppery greens and radishes in this arugula salad recipe.
In this easy steak recipe made with ground beef, Salisbury steaks are matched with a creamy paprika and roasted red pepper sauce. You could serve the Salisbury steaks with whole-wheat egg noodles and a mixed green salad or with smashed new potatoes and sautéed kale.
In a hurry? These satisfying quesadillas take just 15 minutes to make. We like them with black beans, but pinto beans work well too. If you like a little heat, be sure to use pepper Jack cheese in the filling. Serve with: A little sour cream and a mixed green salad.
Tataki is a Japanese cooking technique where meat or fish is flash-seared, sliced, then given a quick, gingery marinade. Here we place naturally lean ahi tuna on top of a satisfying quinoa, vegetable and seaweed salad that’s conveniently dressed with some of the flavor-packed tataki marinade.
This re-imagining of the casserole classic calls for flavorful lean ground lamb, which isn’t always easy to find. Ask your butcher to grind it for you or, to make your own, start with a lean cut, such as leg or loin, trimmed of any excess fat and cut into 3/4-inch pieces. Pulse briefly in a food processor just until uniformly ground. If you like, use lean ground beef or turkey instead.