As we head into the last week of February, I’m ready to say goodbye to winter and think about the spring menus ahead. It’s nearly time to start mapping out our garden and dream of early micro-greens. We have room for more raised beds this year and may finally plan out a flower fairy garden with Madison. Let your mind wander and think spring as we move closer to the days of March.
On the menu this week is a repeat Sunday favorite from Dinner: A Love Story. A continued attempt to include more vegetarian meals into our menu. Family favorite for busy sport nights. A new attempt at bread making.
On the family meal plan…
Sunday: Pomegranate Pork Loin with Cabbage
Monday: Continuing the one-pot trend I mentioned last week with Coconut Chickpea Curry from The Kitchn Cookbook. If you are not following a Meatless Monday tradition, this is a similar chicken option that looks divine.
Tuesday: Taco (tuesday) with either leftover pork or ground turkey. Avocado, rice, and veggie toppings for all. And lots of cheese.
Wednesday: Celebrating a friend’s birthday with dinner. Before bed, I’m going to put this recipe together, Rosemary Sea Salt Bread. It looks amazing and will go perfect with a chicken dinner.
Thursday: Whole Chicken in a slow cooker. Testing out this Lemon Garlic Chicken recipe.
Friday: Pizza night.
Saturday: Parent Talk’s annual Go Green party with friends!
Congrats to Francine who won this month’s giveaway for Brown Eggs and Jam Jars! Enjoy!
For more inspiration, see three years of past dinner menus here,
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About Emily Roach
Emily Roach is a culinary nutrition expert and works with clients to create a healthy lifestyle design. She loves teaching her kids how to cook, playing tennis and inspiring women to take control of their health. Emily does one-on-one consulting, cooking workshops and speaking engagements.