If this week’s meal plan had a theme, it would be goodbye winter! With spring (and asparagus!) right around the corner, I decided to make some of my favorite wintery foods this week–Brussels sprouts, kale, sweet potatoes, and a big batch of hearty soup.
Pizza Quinoa Stuffed Portabella Mushrooms from Oh My Veggies // If you think you hate quinoa, you probably haven’t tried pizza quinoa. And if you hate pizza quinoa, then you must also hate children and sunshine and laughter. If you happen to have spinach on hand, you can fold that into the pizza quinoa before stuffing the mushrooms to up the veggies in this recipe.
Orzo with Caramelized Fall Vegetables and Ginger from The Kitchn // This recipe sounds unassuming, but it packs in a ton of flavor and lots of delicious fall vegetables. (Yes, I’m aware it’s not fall! But sweet potatoes are winter vegetables too!) If you have leftovers, they’d be great for packing up and eating cold for lunch.
BBQ Cremini Burgers with Roasted Lemon Pepper Brussels Sprouts from Some the Wiser // Use your favorite store-bought veggie burgers for tonight’s meal (we love Hilary’s Eat Well!); slice the cremini mushrooms and dice one of the onions, then sauté them in a tablespoon of oil until they’re browned. Pile your burgers high with the mushrooms and onions, then top them with barbecue sauce. Sweet, tangy, and peppery roasted Brussels sprouts make a delicious side for your souped up veggie burgers!
Slow Cooker Corn & Red Pepper Chowder from Oh My Veggies // We’re pretty obsessive about testing recipes before we post them, so I got to try this recipe from Kare a few weeks ago and oh, is it delicious! Just remember, since it’s a slow cooker recipe, you’ll need to get it started in the morning.
Kale & Apple Salad from Design Sponge This photo is embarrassing (this is what happens when you’re racing to get a photo done as the sun is setting), but the salad is amazing. I love pairing kale with sweet flavors, and letting the salad sit for a while before serving helps soften the leaves and mellows them out a bit. You’ll probably have some leftover soup from Thursday, which you can serve with tonight’s dinner.
Tips For This Week’s Plan
- Pick the biggest mushrooms you can find for the Pizza Quinoa Stuffed Portabellas. If you can’t find any extra large ones, buy 6 smaller mushroom caps instead of 4.
- Instead of getting two bunches of kale, I only put one on the list. Just use a few leaves for the orzo recipe–if you buy a big bunch, you’ll still have plenty of kale for the salad later in the week.
- If you want, you can purchase a bunch of green onions to garnish the Slow Cooker Corn & Red Pepper Chowder. It would also be delicious with crumbled tortilla chips on top or some crusty bread on the side.
- The orzo and salad recipes both call for shaved Parmesan, but since it’s easier to find shredded Parmesan that’s vegetarian, I put that on the shopping list instead.
- The dressing for the salad calls for 2 tablespoons of vegetable stock. You can borrow that from the 4 cups of broth you’ll be using in the soup rather than buying extra broth.
- If you want to add cheese to your burgers, a good smoked cheddar would be perfect.
Click here for a printable version of this week’s meatless meal plan and shopping list, then click on the links above to print out each recipe. Now you’re set for the week!