Meal Plan for May Week 5

Here's your meal plan for May Week 5! We have BBQ Chicken, a Pork Stir Fry, Carrot Ginger Soup, and more!

By
Megan Gordon
Megan Gordon
Megan Gordon
Since 2010, Megan has been active in the food media world. She's a marketer and brand consultant, food writer, culinary teacher, and cookbook author.
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Published May 26, 2018
Megan Gordon
Meal Plan for May Week 5

Memorial Day weekend is here, and with it comes some extended time off for many of us. And if your family is anything like ours, it’s also the unofficial start of grilling season!

I’m spending Saturday and Sunday sprucing up the backyard: weeding, dusting off the patio furniture, and maybe if I’m feeling inspired, trying to repair our wobbly fence (this may be an ambitious list, all told).

Then come Memorial Day, weather permitting, we’ll be spending time outside grilling.

While no one’s ever complained about a day off from work, Monday holidays can often make the rest of the week feel a little wonky, so we’re easing back into the kitchen with a simple, creamy pasta and graduating mid-week to a springtime carrot soup followed by a pork stir fry the next day.

I’ll close out the week with a super simple chickpea bowl with an addictive and versatile tahini sauce. I can’t wait for this week’s meals! Get ready to dive into the menu!

  • Barbecued Chicken on the Grill

    Grilled BBQ Chicken off the grill ready to serve
    Elise Bauer

    Memorial Day weekend is always the unofficial start of grilling season in Seattle (or, in our house anyway). I love this basic grilled chicken recipe that walks you through all the steps. To do it well takes 1 to 2 hours, so this meal is definitely a good one to reserve for holidays or weekends. Serve with a green salad and Mom’s Macaroni Salad on the side!

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  • Creamy Chicken and Asparagus Pasta

    Pasta with Chicken and Asparagus
    Elise Bauer

    A pasta the whole family will love, this creamy penne is a great way to celebrate asparagus season. While creamy pastas can often feel heavy, this recipe is quite the opposite: goat cheese adds an extra layer of creaminess, and lemon zest and herbs bring brightness and color. Leftovers are even better the second day, too, so make extra for lunch! Serve with a Kale Caesar Salad.

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  • Carrot Ginger Soup

    Carrot Ginger Soup
    Elise Bauer

    Pureed soups are often something I associate with fall and winter, but in the Pacific Northwest, springtime carrots are something we look forward to all year long! With some crusty bread with butter and a favorite salad (we love the Avocado and Beet Salad with Citrus Vinaigrette), this silky soup becomes an easy, comforting meal.

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  • Pork Stir Fry with Green Onion

    Pork Stir Fry with Green Onion
    Elise Bauer

    I can really get behind a simple mid-week stir-fry with eight ingredients that can be tackled in under 30 minutes. All you need to get this going is lean pork, green onions, and garlic. You marinate the pork in a mixture of soy sauce, sugar, and cornstarch (which helps it from drying out). Serve this with brown or white rice and some sliced fruit, if you’d like.

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    Continue to 5 of 5 below.

  • Mediterranean Chickpea Bowls with Tahini Sauce

    Mediterranean Chickpea Buddha Bowls
    Sabrina Modelle

    Simple, no-fuss cooking for Friday evening, this dinner is much more about assembling than actual cooking, which makes me happy come the end of the week. As with most bowl recipes, this one’s infinitely adaptable, so if you have different greens or veggies on hand that you want to throw in, go at it! Serve with pita chips and guacamole or a simple fruit salad.

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