SPRING
MONDAY: Quick Thai Yellow Vegetable Curry (here) with sugar snap peas, cauliflower, carrots, and rice (make extra rice for Thursday’s Not-Fried Rice)
TUESDAY: Slow-Roasted Wild Salmon, Spinach Salad with Roasted Red Onions and Shiitakes (here, here)
WEDNESDAY: Peruvian Chicken and Cilantro Soup with Quinoa (here), Garden Veggie Patties (here)
THURSDAY: Not-Fried Rice and Vegetables (here) (add an egg or edamame for protein)
FRIDAY: Balsamic-Herb Flank Steak (here), roasted carrots, sautéed peas
SUNDAY: Skillet Chicken with Asparagus, Herbed Mixed-Grain Pilaf (here, here)
MONDAY: Soft Polenta with Mushroom Ragout, Garlicky Kale (here, here)
TUESDAY: Wild Halibut Burgers, Quinoa Salad with Cherries, Almonds, Celery, and Pecorino (here, here)
WEDNESDAY: South American Roast Chicken, simple roasted potato wedges, Cauliflower Rice (here, here; pulse extra cauliflower to use in Baked Risotto the next night)
THURSDAY: Baked Cauliflower and Rice Risotto, Shaved Vegetable Salad (here, here; save the beet greens from the beets to sauté on Sunday)
FRIDAY: Chipotle Shrimp Tacos with Pineapple Slaw (here), refried black beans
SUNDAY: Lickety-Split Chicken, Sautéed Beet Greens (here, here), simple roasted sweet potatoes
SUMMER
MONDAY: Portobello and Poblano Tacos, Mexican Chopped Salad with Spicy Cilantro Dressing (here, here)
TUESDAY: Grilled Lemon-Herb Shrimp, Herbed Mixed-Grain Pilaf, Sautéed Zucchini with Shallots (here, here, here)
WEDNESDAY: Grilled Summer Salad with Chicken and Spicy Cashew Dressing (here)
THURSDAY: Sweet Potato and Quinoa Veggie Burgers, Raw Kale Salad (here, here)
FRIDAY: Chicken Shawarma, tomato-cucumber salad, tahini sauce, Greek Nachos (here, here)
SUNDAY: Italian White Bean and Tuna Salad with Capers (here)
MONDAY: Pasta with Basil-Parsley Pesto, Zucchini Carpaccio (here, here)
TUESDAY: Lickety-Split Chicken, Grilled Eggplant with Pomegranate Molasses, Cauliflower Rice (here, here)
WEDNESDAY: Asian Grain Bowl with Miso-Glazed Japanese Mushrooms, Stir-Fried Baby Bok Choy (here, here, here)
THURSDAY: Grilled Wild Salmon with Chimichurri Sauce, Arugula Salad with Nectarines, Tomatoes, and Fresh Mozzarella (here, here, here)
FRIDAY: Green Goddess Chicken Salad (here), grilled seasonal vegetables
SUNDAY: Mexican Millet Casserole (here), green salad
MONDAY: Lentil Sloppy Joes (here) on toasted buns with pickles, mixed green salad
TUESDAY: Chipotle Turkey Chili with Sweet Potatoes (here)
WEDNESDAY: Broiled Wild Salmon, Fall Salad with Pumpkin Pie–Spiced Roasted Pears (here, here)
THURSDAY: Middle Eastern Vegetable Soup with Freekeh (here), grilled cheese or quesadillas
FRIDAY: Balsamic-Herb Flank Steak, Crispy Stovetop Brussels Sprouts, Herbed Mixed-Grain Pilaf (here, here, here)
SUNDAY: Skillet Chicken with green beans subbed for asparagus, Millet and Cauliflower Mash (here, here)
MONDAY: Loaded Baked Potato Soup with topping bar, green salad with Everyday Salad Dressing (here, here)
TUESDAY: Broiled Fillet of Sole, Roasted Broccoli and Lemon with Feta, Pickled Shallots, and Pine Nuts (here, here)
WEDNESDAY: Hearty Vegetable Soup with Kale Pesto, Picadillo (here, here) with simple brown rice (here)
THURSDAY: Poached Wild Salmon, Braised Lentils with Brussels Sprouts and Creamy Dijon Cashew Drizzle (here, here)
FRIDAY: Spaghetti Squash with Cherry Tomatoes, Mushrooms, and Spinach, Eggplant “Meatballs” (here, here)
SUNDAY: Mexican Vegetable Soup with Rice and Beans (here)
WINTER
MONDAY: Kitchari (here), avocado toasts
TUESDAY: Lickety-Split Chicken, Turmeric Roasted Cauliflower with Raisins, Capers, and Crispy Quinoa (here, here)
WEDNESDAY: Slow Cooker Chicken Tacos, Saturday Chopped Salad (here, here)
THURSDAY: Pasta with Kale, Walnuts, and Ricotta (here), green salad
FRIDAY: Wild Salmon in Parchment, One-Pot Barley with Melted Cabbage (here, here)
SUNDAY: Cauliflower and Roasted Red Pepper Frittata, Braised Fennel with Tomatoes and Thyme (here, here)
MONDAY: Vegan Mac and Cheese, green salad with red cabbage, sunflower seeds, and avocado and Everyday Salad Dressing (here, here) (double the sauce and save some for Baked Potato Night)
TUESDAY: Baked potato night
WEDNESDAY: Italian Wedding Soup, Pizza Muffins (here, here)
THURSDAY: Baked Wild Salmon, Winter Vegetable Slaw with Ginger and Lime, Moroccan Spiced Butternut Squash (here, here, here)
FRIDAY: Thai Coconut Chicken Soup, Asian Green Salad with Avocado and Oranges, simple roasted sweet potato wedges (here, here)
SUNDAY: Slow Cooker Italian Pot Roast (freeze half for another time), simple polenta, Garlicky Kale (here, here)