While spring is in full bloom, we are taking full advantage of fresh in-season asparagus, radishes, fennel and so much more…the meal ideas this week scream “Springtime Flavor!” We also want to help you make multiple use of ingredients to help your meals come together quickly during this busy time of year.
If you have never quick pickled radishes and red onions, now is the time to do it! They take the flavors to another level in the Korean Burgers and the Panzanella Salad…both of these are crazy good!
If you still have leftover lamb from Easter, make sure to enjoy the Lamb & Quinoa Salad with Honey Mustard Vinaigrette! It is light, refreshing and loaded with delicious flavors and textures. If you don’t have leftover lamb hanging out in your fridge, try cooking some in the slow cooker or use ground lamb (or substitute another meat or protein of your choice). Plus, you can double your batch of quinoa and use the rest in the Roasted Sweet Potato & Chickpea Buddha Bowl.
For a couple more quick and easy ideas, the Fish Tacos with Simple Slaw & Avocado Cream and the One Pot Thai Peanut Pasta will help you get dinner on the table fast (although they definitely don’t taste like they were so quick and easy!).
Since we know many of you are always on the lookout for great snack ideas, we have included the Chocolate Granola Bars — excellent for a quick breakfast, sweet snack or simple dessert!
More spring-inspired ideas, as well as Cinco de Mayo ideas, coming in the next few weeks!
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Entrée 1
Korean Burgers with Pickled Radishes and Onions
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Entrée 2Roasted Sweet Potato and Chickpea Buddha Bowl
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Entrée 3Lamb and Quinoa Salad with Honey Mustard Vinaigrette
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Side 1Panzanella Salad with Pickled Radishes and Onions
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Side 2Chocolate Oat Squares
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Side 3Sautéed Asparagus and Leeks
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Quick & Easy 1One Pot Thai Peanut Pasta
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Quick & Easy 2Fish Tacos with Simple Slaw and Avocado Cream
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