Hi ,
March is the month where I have the hardest time deciding what to cook.
I WANT it to be spring...
...but in reality, it's still pretty cold outside. And around here, spring veggies like radishes and asparagus are several weeks away.
So I strike a balance in my cooking.
- I make some cozy, pantry-friendly dishes for the part of me that knows it's winter.
- And I mix in a few fresher, brighter meals for the part that's longing for spring.
5 Recipes I'm Making This Week
My meal plan this week is a perfect example of this balance, so I thought it would be fun to share.
I hope it gives you some cooking inspo for this transitional time of year. :)
Monday: Mango ginger Rice bowls
These refreshing bowls are SO simple for weeknights! The only component you have to cook is the rice. I take a shortcut and cook it in the Instant Pot.
mango ginger rice bowls
tuesday: Cabbage Soup
I know I'll have leftover cabbage from the bowls on Monday, so I'll use it up in this cozy soup!
cabbage soup
Wednesday: Sesame Soba noodles
Another spring-y meal! The veggies in this recipe are really flexible, so I'll use whatever I still have leftover from Monday's bowls--snap peas, cucumber, etc.
sesame soba noodles
thursday: Easy enchiladas
One of our family favorites! Serve these easy, cheesy enchiladas with fresh toppings like avocado, cilantro, jalapenos, and lime.
easy enchiladas
Friday: Best lentil soup
This recipe will use up the leftover cilantro and limes from last night's enchiladas. I love that the other ingredients are pantry basics, so I won't have to do a last-minute grocery run at the end of the week!
best lentil soup
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