This month, Megan Gordon is back with us sharing her weekly meal plans! Megan is a writer and recipe developer living in Seattle, WA, the author of Whole Grain Mornings, and mom to a 2-year-old. Please welcome Megan!
I can’t believe we’re staring down at the end of May already! Our son is too young to think about summer camps or activities, but we’re all starting to get pretty excited about getting outside and taking short hikes, packing picnics, and riding our bikes on the weekends.
To allow for more time outdoors and a little less time in the kitchen this week, I chose recipes that are easy to make in advance (or that, like Monday’s meal, basically make themselves).
Thursday's fried rice should be made with leftover rice (you need rice that’s had time to dry out slightly to get that nice chewy texture), so make a double batch to serve with the Eggplant Green Curry on Tuesday so you have plenty for Thursday's meal.
And while Friday’s salmon quiche doesn’t fall into the speedy category, it does have a few things going for it: It's crazy delicious, an you can absolutely make it in advance. It’s also great for brunch over the weekend.
So I hope you get some time to play and linger outdoors just a little bit longer this week. And as for dinner, here’s the plan:
While slow cookers get a lot of attention in the cooler months, I actually love them in the warmer months too because you don’t have to turn on your oven! This pulled pork is a great year-round favorite because it’s so versatile: use it to make pulled pork sandwiches, tacos, or burritos, or hearty grain bowls. For Monday night, we’re keeping is simple and making sandwiches with the pork and this Citrusy Cabbage Slaw.
We have a great Asian market here in Seattle where we stock up on ingredients like lime leaves and lemongrass, and I’m always looking for interesting ways to use them in weeknight cooking. If these ingredients aren't easily accessible to you, both can be ordered online at a variety of specialty retailers. Serve with white or brown rice, and make a double batch so you have leftovers for Thursday's fried rice.
This is springtime comfort food at its best. This classic soup is made with traditional beef and pork meatballs, greens, Parmesan, and couscous or orzo. While I’m always looking for ways to save on time with any given recipe, the meatballs here cook right in the pot itself, so this really couldn’t be simpler. Leftovers make a great lunch – I think the soup’s even better the second day! Serve with a dinner roll or sliced baguette.
I love weeknight fried rice because it’s a good excuse to clean out the crisper drawer. While this recipe calls for veggies like carrots, scallions, and frozen peas, you can really use anything you’d like (greens, mushrooms, zucchini or even bell pepper would be great). Fried rice is really best when you use leftover rice, be sure to save some from earlier in the week! Serve with this Orange and Beet Salad.Continue to 5 of 5 below.
In addition to seeking the ultimate in easy cooking on Friday evenings, I have another trick up my sleeve: thinking about weekend brunch. Lucky for us, leftovers of this flavorful quiche make for a special late morning meal the next day. Enjoy it warm or room temperature, and serve with a green salad or my favorite, the Kale Salad with Balsamic, Parmesan and Pine Nuts.