Gluten Free Meal Plan: March 20th

Spring has Sprung!

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Clare Langan
Editorial Director @thefeedfeed / SF Bay Area / IG @clarelangan
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Spring has Sprung!

 

 Based on feedback from a recent subscriber survey, meal
plans will be landing in your inbox every Saturday for the following week.
Happy meal planning!

Spring is officially here! We’re kicking off the first week of spring with The Last Green Goddess Recipe You’ll Ever Need (bold statement, we know!) We’re keeping things simple this week with an easy sheet pan dinner, then wrapping up the week with a creamy, veggie-topped polenta bowl.

If you make any of these dishes, snap a photo and tag us #thefeedfeed on Instagram for a chance to be featured. Happy cooking!

 
Spring has Sprung Menu! 
 
THE RECIPES
 
 
The Last Green Goddess Recipe You'll Ever Need by @lisathompson

What if we told you that the key to the perfect spring salad dressing was the ratio, not the ingredients? Whip up a batch of this green goddess to compliment snack boards or zhuzh up all sorts of salads and sandwiches throughout the week. 

Watch Us Make This Recipe!

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Carrot Turmeric Lime Soup With Chia by @merylprichard

Sweet carrots are the perfect match to creamy coconut milk and turmeric in this vibrant soup. Top it off with a bit of cilantro and crunchy pumpkin seeds and you've got a delicious light dinner with a salad. Leftovers make an easy lunch tomorrow. 

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Sausage, Apple And Veggie Sheet Pan Dinner by @bakingthegoods

This one-pan wonder has something for everyone at your table. Fresh herbs are key to the mustard vinaigrette. Make a little extra to stash in the fridge, you won’t regret it.

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Winter Citrus And Pear Salad With Dijon Vinaigrette by @fromtheroots

The key to a satisfying salad? Include a variety of textures and flavors from ingredients like cheese, fruit and nuts. Use up last night’s dressing and serve with your favorite protein (we’re planning on salmon!)

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Creamy Polenta And Broccolini Bowl by @supperwithmichelle

This pantry-friendly bowl has less than 10 ingredients and comes together in about 30 minutes. It’s #putaneggonit at it’s best. Make a double batch of polenta and spread leftovers on an oiled sheet pan and refrigerate for tomorrow night.

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Oven-Baked Polenta Fries by @Foodography_by_joanna

Happy Fry-day! Think like a chef AND cut food waste by repurposing last night’s polenta into these crispy baked polenta fries. Serve with your favorite dipping sauces as an appetizer.

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WEEKEND BONUS! 

Pineapple Rum Tiki Cocktails
by @subtletiki

Do you need a vacation? How about a vacation, in a glass? We’re going full tiki with this easy pineapple rum blender drink. Save a couple pineapple fronds for a fun garnish!

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Girl Meets Dirt Rhubarb Lavender Spoon Preserves 

The perfect balance of tart & sweet with just a touch of floral, this deep pink preserve is gorgeous with soft, creamy cow’s milk cheeses, a buttered baguette, or dolloped over panna cotta or ice cream. It's also been known to play nice stirred into a bit of bubbly for a special kind of 'toast'.  


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Brightland ARISE Basil Olive Oil 

ARISE is lovingly blended with basil and hand-picked heirloom Arbosana olives and is harvested early by a master miller onsite in a certified organic mill. ARISE's label was crafted in collaboration with New York-based renowned fashion designer and artist Peter Som, and was inspired by blooming of spring produce and warm-weather entertaining.

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