Feedfeed 2018 Weekly Meal Plan: March 11

A little bit of everything

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THE MENU
Sunday Caramelized Onion, Asparagus and Cheddar Tart
Monday Roasted Salmon and Brussels Sprouts Salad
Tuesday Spaghetti with Spinach Basil Pesto
Wednesday Toscana Vegetable Pie
Thursday Spicy Tuna Melt
Friday Beef Picadillo Tostadas
Weekend Bonus Poppy Seed Almond Crepes with Berries

THE GROCERY LIST
(the must-haves!)

1 Box Puff Pastry ( 2 sheets)
4 onions
1 bunch asparagus
2 lbs cheddar cheese
1 large hunk parmesan cheese
Parsley
4 (6oz) salmon filets
1 avocado
1 pomegranate
1 lb Brussels sprouts (or 1 bag pre-shredded Brussels sprouts)
4 lemons
1 can white beans
Green apple
Creme fraiche
Prepared horseradish
¼ cup crumbled goat cheese
6 cups baby spinach
Fresh basil
¼ cup walnuts
1 lb spaghetti
1 lb rainbow carrots
1 eggplant
2 small zucchini
Pickles
Mayonnaise
1 large yukon gold potato
1 lb ground beef
Corn tortillas
1 lime
Dark beer (or replace with water)
Rice
Crema or greek yogurt
Spelt flour
Almond flour
PANTRY ESSENTIALS
(things we assume you have,
but if not, stock up!)

Olive Oil
Canola oil
Garlic
Dijon mustard
Milk
Bread of choice
Butter
Cumin
Smoked paprika
Sugar
Poppy seeds



OPTIONAL FLAVOR ENHANCERS
(Things that would be nice to add to the recipes we chose, but not essential)

Pickled jalapeños
Sliced tomatoes
Hot sauce
Raspberries
Slivered almonds
THE RECIPES
Caramelized Onion, Asparagus and Cheddar Tart by @hugdecook

Effortless, easy and super comforting. This makes a great vegetarian dinner option, but is also impressive enough for spring entertaining.

GET 50+ SAVORY TART RECIPES >

Feedfeed Tip When trimming asparagus, no need to use a knife! Holding the asparagus stalk between two hands, apply pressure to the center. The stalk will break where the woody ends starts, which can then be discarded or used to make an asparagus flavored stock for spring soups and risottos. Yum!
Roasted Salmon and Brussels Sprouts Salad by @dishingouthealth

This hearty salad hits all of the right flavor notes; creamy, spicy, tart and bright. The salmon cooks in just 8 minutes, and to save even more time buy pre-shredded Brussels Sprouts.

GET 50+ DINNER SALAD RECIPES >

Feedfeed Tip Toss the diced apple in lemon juice to prevent it from browning.
Spaghetti with Spinach Basil Pesto by @carbgal

We suggest tripling the pesto recipe here so you can use it throughout the week. The recipe calls for walnuts (which are in the grocery list as well) but feel free to use whatever nuts you have on hand.

GET 50+ PASTA RECIPES >

Feedfeed Tip If you wind up with any leftover pesto, toss it in ice cube trays and freeze. Pop it out and defrost whenever you need a little extra flavor.
Toscana Vegetable Pie by @alenafoodphoto

Making these vegetable roses is very easy, but if you are pressed for time, you could just cut the veggies into coins. You'll use some of your leftover pesto here, and feel free to serve a little extra drizzled on top once the pie has been baked.

GET 50+ SAVORY PIE RECIPES >
Spicy Tuna Melt by @sofiefoodstories

Doesn't get much easier than this; make a quick classic tuna salad, add some cheddar and toppings of choice (we vote for pickled jalapeños!) et voila!

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Feedfeed Tip When making grilled cheese or these tuna melts, add a thin later or mayo to the outside of the bread. Mayo has a very high smoke point so it will prevent the bread from browning too much before the cheese has melted.
Beef Picadillo Tostadas by @holasus

Picadillo is similar to what you may know as hash, so this recipe is very flexible. Feel free to riff and add whatever odds and ends may be in your fridge, and topping these tostadas with a fried egg is highly encouraged! If ground beef is not your thing, you could also use ground chicken, turkey or chorizo.

GET 50+ MEXICAN FOOD RECIPES >
Weekend Bonus
Poppy Seed Almond Crepes with Berries by @ari_goes_to_wonderland

Cap off the week with a stack of crepes! Use leftover pomegranate arils from earlier in the week to top these light and airy crepes.

GET 20+ CREPE RECIPES >

Feedfeed Tip When making crepes, let the batter rest for about 30 minutes to an hour before cooking. This will allow the gluten to relax, resulting in a more tender crepe.