The recipes in this week's meal plan feature a bevy of fresh vegetables. It doesn't take much to bring out the flavors in these delicious veggies—the ingredients go from the farmers' market or your garden to the table with a brief stop in the kitchen.
Simple Grilled Salmon & Vegetables: Grilled salmon and veggies make for a colorful and balanced seafood dinner that's ready in just minutes. The grill turns the salmon flaky and moist while tenderizing the crispy pepper and onion pieces. Round out the meal with brown rice or quinoa.
Lemon & Herb Tofu Kebabs: In this healthy vegetarian kebab recipe with tofu, bell pepper and red onion, herbed yogurt does double duty as a marinade and dipping sauce. Serve with couscous or quinoa and a green salad.
Grilled Chicken Thighs with Summer Corn Salad:Chicken thighs are easy on the budget and great for grilling because they stay moist in the heat. Here, they are paired with a fresh corn and tomato salad for a simple summer dinner.
Avocado & Shrimp Chopped Salad: In this healthy chopped salad recipe, red cabbage, romaine, tomatoes, bell pepper and red onion make for a colorful dinner. And the smoky flavors of grilled shrimp and corn are a tasty match for the creamy cilantro dressing.
Sausage-&-Quinoa-Stuffed Zucchini: In this stuffed zucchini recipe, turkey sausage and tomato are mixed with quinoa before filling the zucchini boats. Fresh marjoram lends floral notes to the quinoa-stuffing recipe, but any fresh herb will work.
Korean-Style Beef & Cabbage Tacos: This Korean-flavored steak tacos recipe uses cabbage in three ways: a crisp cabbage leaf acts as the shell, sautéed cabbage is part of the filling and pickled cabbage tops off the tacos. You can prepare most of the ingredients ahead, so all you have to do is assemble the steak tacos when you're ready to serve.
Asparagus Salad Topped with Poached Eggs: This asparagus salad topped with poached eggs is satisfying yet light, making it a nice option for lunch, brunch or even dinner with some crusty bread. Roasting brings out a toasty flavor in the asparagus. We like this salad with medium-set poached eggs so the yolks are still a little runny, but poach your eggs for the full 8 minutes if you prefer hard-set yolks.