Picked up Ramps, Scallions, Sugar Snap Peas, and Asparagus from the Farmers Market this weekend so have worked those into this week’s plan. Very excited to have spring veggies – never cooked with ramps before but people seem to go crazy for them so this’ll be interesting!
Monday, April 29th
We’re making Cooks Illustrated’s Mapo Tofu for dinner on Sunday, so we’ll do those leftovers for lunch.
- Breakfast: Overnight Oats
- Lunch: Leftover Mapo Tofu
- Dinner: Pan Seared Salmon w/ farmer’s market Asparagus
- Prep: Thaw Potato Fennel Soup for Wednesday dinner
Tuesday, April 30th
- Breakfast: Smoothie
- Lunch: Grain Bowls w/ Quick Kimchi & farmer’s market Sugar Snap Peas
- Dinner: Veggie Burgers w/ Blistered Green Beans
Wednesday, May 1st
- Breakfast: Overnight Oats
- Lunch: Grain Bowls w/ Cauliflower & Spicy Cashew Dressing
- Dinner: Potato Fennel Soup
- Prep:
Thursday, May 2nd
For Thursday’s grain bowl, make sure to get high quality tuna – Ortiz makes great jarred / tinned fishes. Bon Appetit-approved.
- Breakfast: Smoothie
- Lunch: Grain Bowls w/ Jarred Tuna & Black Lentils
- Dinner: Dining In‘s Crispy Chicken Legs
Friday, May 3rd
On Friday, we’re going to Shuko, an omakase restaurant, to finally celebrate Zak’s glorious Fantasy Football win over the winter.
- Breakfast: Overnight Oats
- Lunch: Jane Family Lunch at work; Zak Leftovers or Buy
- Dinner: Shuko
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