Meal Plan: June 5th by Cynthia Jordan, Brooklyn | The Feedfeed

Meal Plan: June 5th

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Hello, sunshine! The month of June has arrived, and with the start of summer comes hotter weather. Here are some recipes for early summer that require less time in front of the oven or standing over the burner for lengthy periods. So take a scroll through the meal plan we've put together to keep things light and cool for the rest of the week; we've got a simple Malaysian noodle dish, a sweet and salty melon salad, an incredible grinder sandwich, and of course, BBQ chicken!

Don’t forget to save room for dessert! Indulge in fleeting rhubarb season this weekend with tart and tangy sticky buns made with rosé from Feedfeed Senior Food Editor @Lisathompson!

 If you make any of the recipes, snap a photo and tag us #feedfeed @thefeedfeed on Instagram or TikTok for a chance to be featured. Happy cooking! 

 
What You'll Need
Herbs:
Mint
 Basil
 Cilantro
Fruit & Veggies: 
Mixed melons
Avocado 
Mango 
Blood Orange
Iceberg lettuce
Roma tomato
Jalapeño
Rhubarb
Meat:
Prosciutto
Cracked pepper turkey
Honey ham
Sopressata
Boneless skinless chicken breast
Dairy:
Bocconcini mozzarella
Parmesan cheese
Sharp cheddar cheese
Dry goods:
Vermicelli noodles
Hoagie rolls
Almond flour
Oat flour
Unsweetened coconut flakes
Pantry:
Sesame oil
Laksa paste
Coconut cream
Pepperoncini
Mayonaisse
BBQ sauce
MEAL PREP
Mid-week Prep: Make the mango salsa on Wednesday to let the flavors meld overnight in the fridge then you're ready for the BBQ Chicken Bowl on Thursday.

Monday Malaysian Laksa Noodles
Tuesday Mixed Melon and Prosciutto Salad
Wednesday Grinder Sandwich
Thursday Mango Barbecue Chicken with Mango Salsa and Rice

Weekend Bonus: Rhubarb Rosé Sticky Buns With Almond Cream
THE RECIPES
MONDAY Malaysian Laksa Noodles
By @Cecilevadas

Laksa is a popular Southeast Asian dish spiced with ginger and Laksa paste, similar to a curry. This soup is made with coconut milk, typically flavored with zesty lemongrass, and eaten with rice noodles.

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TUESDAY Mixed Melon and Prosciutto Salad
By @Thedelightfulcook
 

Everyone needs a back pocket fruit + prosciutto salad for summer! Use a variety of types of melon for the best flavor. 
 

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WEDNESDAY Grinder Sandwich
By @Cathstable

The "Grinder Salad" that goes on top of delicious meats and cheeses is so good, I've been eating it on its own. Feel free to play around with what meats and cheeses you use, but do not sleep on the bold flavors in the Grinder Salad. Grab a good quality mayo (I used Duke's) and slice your iceberg lettuce niiice and thin. It can get a little messy, but I envision myself packing up this sandwich for beach and pool days all summer long.
 

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THURSDAY Mango Barbecue Chicken with Mango Salsa and Rice
By @Wellnesswithcourtnie

This sweet and savory rice bowl comes together quickly thanks to the addition of chicken basted in barbecue sauce, Jasmine rice, and spicy and sweet mango salsa. To enhance the salsa flavor, prepare it ahead of time.

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WEEKEND BONUS Rhubarb Rosé Sticky Buns With Almond Cream
By @Lisathompson

These tart and tangy sticky buns are the perfect way to celebrate rhubarb season! Poach pieces of fresh rhubarb in rosé wine spiked with vanilla bean and red wine vinegar until perfectly tender, then arrange rhubarb in a baking dish before topping with almond cream-filled swirl buns.


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KELP & ALASKAN AMBER BEER BBQ SAUCE