Meal Plan: April 3rd

Spring is in Full Swing!

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@thefeedfeedEditors , New York, New York, United States
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Spring is in Full Swing! 
 

 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!

The seasonal shift to spring is one of our favorite times of the year for cooking. As we shed our heavy sweaters in favor of light jackets, we do the same in our kitchens. Simmering stews are replaced with quicker sautées.This week, we kick things off with a secret-ingredient dressing, try our hand at homemade chicken tenders and wrap up the week with asparagus, two ways. 

If you make any of these dishes, snap a photo and tag us #feedfeed on Instagram for a chance to be featured. Happy cooking!
 
 Spring is in Full Swing Menu!
 
THE RECIPES
 
 
Aquafaba Ranch by @clarelangan

Aquafaba is the liquid in which chickpeas (or other legumes) have been cooked. Saving the aquafaba when draining a can of chickpeas is a brilliant way to reduce food waste. Here, it replaces the egg in a traditional mayonnaise, forming the base for a ranch-style dressing. Use it up as an all-purpose dipper for veggies, slather on sandwiches or drizzle on bowls. It’s an incredible dunker for all types of appetizers (air fryer people, we see you!)

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Nicoise Salad With Jammy Eggs And Basil Dressing by @foodyfirst

Salade niçoise is a salad originating from Nice, France.  Typically made with tomatoes, hard-boiled eggs, olives, tuna or anchovies, this version takes advantage of peak spring radishes, green beans, baby potatoes and lots of herbs. Swap in the basil dressing for aquafaba ranch. Untraditional but delicious!

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Spicy Gluten Free Chicken Tenders by @andrealoretdemola

Kids of all ages will flip for these chicken tenders. Throw them on a sandwich or salad or pair them with your favorite sides and dippers. Reduce the cayenne, if you like. 

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Vidalia Onion And Spring Pea Frittata by @thefeedfeed

Goat cheese, herbs, peas and a touch of lemon zest come together in this springtime frittata. The secret to the perfect frittata is the stovetop and oven combo! Cook your veg on the stove before adding your beaten eggs to set the bottom. Then, just pop it in the oven until set and golden.

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Spicy Gochujang Asparagus by @woon.heng 

Gochujang is a fermented red chili paste popular in Korean cuisine. It’s sweet and spicy flavor pairs surprisingly well with asparagus. Serve this side with a tofu, noodles or rice. Pick up another bunch of asparagus for tomorrow night.

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Lemony Spring Risotto With Asparagus by @jennygoycochea 

Creamy, dreamy risotto is the ultimate fancy Friday meal. Luscious mascarpone cheese adds restaurant-quality richness to this springy supper. Once you have the technique down, the world of risotto is endlessly adaptable. 

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WEEKEND BONUS! 

Vegan Salted Caramel And Chocolate Aquafaba Mousse 
by @Foodography_by_joanna

Still have aquafaba from making that ranch? Try this innovative small-batch mousse made with almond butter, coconut oil and dark chocolate. 

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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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Fly by Jing - Mala Spice Mix 

Mala, the signature flavor of Sichuan cuisine means "spicy and numbing". With a mix of 11 potent herbs and spices, including Erjingtiao chili and the prized "Tribute" Sichuan pepper, this blend is as versatile on roasted chicken and potatoes as popcorn and micheladas.

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