Meal Plan: April 10th

5 Easy Spring Recipes!

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We've got a spring meal plan filled with spring produce, saucy noodles and a zippy salsa made with green beans!  Start the week off with Causa Rellena, a cold Peruvian potato cake that is filled with chicken salad, tomatoes, and avocado. Easy into Tuesday night with a roasted carrot salad accompanied by a jammy soft boiled egg. The green bean salsa is the perfect addition to your next taco night or if you're in the mood to just snack for dinner. Finish the week off with a cozy lemon basil asparagus pasta and spicy sunflower noodles! This week is full of delicious recipes!

If you make any of these dishes, snap a photo and tag us #feedfeed @thefeedfeed on Instagram for a chance to be featured. Happy cooking! 
 
 
What You'll Need

Potatoes
Tomatoes 
Avocado
Peas
Green Beans 
Carrots 
Udon Noodles 
Sunflower seeds
Chicken
Eggs
 
MEAL PREP

Prep:  If you're making the Causa Rellena go ahead and make the chicken salad and mash potatoes on Sunday. During the week you can pull out your fillings and build the mini potato cakes with avocados and tomatoes for a quick and refreshing lunch! 

Monday Causa Rellena - Peruvian Potato Cakes with Chicken 
Tuesday Roasted Carrot Salad with Soft Boiled Egg
Wednesday Spicy Green Bean Salsa 
Thursday Lemon Basil Asparagus Pasta with Smashed Peas

Friday Pick a low lift recipe and mix and match leftovers into bowls, wraps, salads or in a cozy soup or pasta at the end of the week. If you're looking for a baking project, use any leftover carrots to make this Honey Carrot Cake! 

Weekend Bonus Spicy Sunflower Noodles
 
THE RECIPES
MONDAY Causa Rellena - Peruvian Potato Cakes with Chicken, Avocado and Tomato 
By @andrealoretdemola

Causas are cold potato cakes layered with a simple chicken salad, avocados, tomato, and mayo. The potatoes are riced and seasoned with Aji Amarillo, lime juice, salt and a little bit of oil and then layered into molds. You can find Aji amarillo at most Latin supermarkets both frozen and in paste form. I recommend looking for the paste rather than the frozen chilis. I highly recommend using a rotisserie chicken for the chicken salad, it adds so much flavor and cuts down on cook time and dishes.

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GET 250+ CHICKEN SALAD RECIPES

 
TUESDAY Roasted Carrot Salad with a Soft Boiled Egg 
By @wildlywholesome

If you've never tried a hot/cold salad, then you need to make this one asap. A mix of your favorite cold greens and veggies gets paired with your go-to freshly roasted ones for a delicious combo. Top it with a drizzle of tahini or your dressing of choice, and lunch is served! 

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GET 200+ CARROT RECIPES

 
WEDNESDAY Spicy Green Bean Salsa
By @andrealoretdemola

This green bean salsa comes together in less than 10 minutes and is an addictively bright, spicy, crunchy dip that you can’t stop eating. It gets even better the next day when the flavors have had a chance to marry and meld. Feel free to add more spice or skip it all together, just make sure to season the salsa to your liking!

 GET THE RECIPE >

GET 40+ GREEN BEAN RECIPES
 
THURSDAY Lemon Basil Asparagus Pasta With Smashed Peas
By @simplecookingwithpep

What grows together, goes together! Asparagus and peas are both in season so it only makes sense that they're a perfect match for this week's springy pasta! 

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GET 100+ PEA RECIPES

 
WEEKEND BONUS Spicy Sunflower Noodles 
By @Lisathompson

Spicy roasted sunflower seeds turn into the base of this sauce as well as provide a crunchy topping. Blend into a smooth puree with some flavor boosters like miso, rice vinegar, soy sauce or tamari, and sriracha and you're well on your way to creating an amazing sauce that makes extra! Use it throughout the week to add a richness to your lunches or perk up roasted veggies.

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GET 500+ EASY WEEKNIGHT DINNER RECIPES

 
 
HLTHPUNK Plant Based Mayo

Packed with superfoods and proteins, vegan mayo has never been so healthy or tasty! Use this mayo to make the chicken salad for this week's Causa Rellena! 

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Brightland Lucid Lemon Olive Oil

LUCID is 100% Lemin Olive Oil from Brightland. LUCID is lovingly blended with lemon and heirloom Frantoio olives and harvested early by a master miller onsite in a certified organic mill. The olives are milled within 90 minutes of being hand-picked before the olive oil is cold-pressed. Use this oil in this week's Lemon Basil Asparagus Pasta with Smashed Peas! 

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