Gluten Free Meal Plan: March 6th by Clare Langan, | The Feedfeed

Gluten Free Meal Plan: March 6th

For the Love of Lemons!

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For the Love of Lemons!

 

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What would we do without lemons? They garnish our glasses, spritz our seafood and add brightness to our braises. 

Winter is prime citrus season in California, where a lot of the lemons in US supermarkets are grown. A year-round staple, lemon’s acidity have the ability to balance salty, rich and sweet foods alike.

We kick off the week with a tray of roasted vegetables and a do-it-all lemon-honey syrup. We’ll roast a buttery chicken, whip together flavorful salad dressings and end the week with an easy salmon supper. 


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

 
THE ONE POT MEAL MENU
 
THE RECIPES
 
 
Sheet Pan Roasted Vegetables by @thefeedfeed

Batch roast a tray of veggies for repurposing on salads, grain bowls or alongside meat or fish. Use a mix of your favorites. This time of year we love carrots, parsnips and radishes.

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 Lemon-Honey Syrup  by @lisathompson

Our food editor Lisa introduced us to this simple lemon-honey syrup and we can’t get enough! Stir into drinks, drizzle into dressings or brush onto chicken during cooking for a crisp, caramelized coating. 

Watch Us Make This! 

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Shawarma-Spiced Lamb And Rice Bowl by @lisathompson

This easy springy dinner builds layers of flavor, with a bold spice blend, bay leaves, fresh herbs, and our favorite new flavor booster: lemon-honey syrup! This dish calls on the flavors traditionally used when cooking meat on a rotating spit in many Middle Eastern countries

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Garlic Butter Whole Roasted Chicken by @daenskitchen

Roasting a chicken is a technique that will carry you through life (and random Tuesday nights). Cut prep time by making the garlic butter and slicing the lemons and onions up to a day in advance (keep everything in the fridge, bring the butter to room temperature before slathering on the chicken and roasting). Serve with your favorite sides. 

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Mixed Chicories Salad by @sophia_roe

This satisfying salad is all about balance! Sweet winter citrus tames the bitterness of chicories (think radicchio and endive). Crispy chickpeas add texture and extra protein. Try swapping the maple syrup for lemon-honey syrup.

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Shaved Brussels Sprout, Broccoli And Dried Cherry Salad With Tahini Dressing
by @saltnpepperhere

We’ve found it: a Brussels sprouts the whole family will love! Dried cherries, creamy tahini dressing and crunchy almonds will have everyone going back for seconds. Serve with your favorite protein on the side. 

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Lemon Dijon Salmon  by @morethanyoucanchew

Dress up your Friday table with this 20-minute baked salmon. Serve with roasted potatoes and a clean-out-the-fridge salad and ease into the weekend. 

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WEEKEND BONUS! 

Sumac Lemon Bars
by @jakecohen

Sumac is a spice commonly grown in the Middle East and prized for its almost floral, citrusy flavor. It’s a stunning garnish on these tangy lemon bars. An almond flour shortbread crust makes these naturally gluten-free.

Watch Us Make This! 

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Seed + Mill Organic Tahini

Tahini is made of ground sesame seeds. People often call it sesame butter because of its rich and silky texture. After roasting the sesame seeds they are ground in small batches to produce an irresistible paste – known as tahini - which can be devoured all on its own, whipped into a dip, added to smoothies, baked into treats, or drizzled over just about anything. 

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New York Shuk Shawarma Spice


Middle Eastern pantry in a jar! Inspired by the bold flavors of shawarma, the Middle Eastern street food classic of meat cooked on a rotating spit, this is your go-to spice for adding a piquant flavor to everything from vegetables and fish to grilled meats.

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