Weekly Menu #24

It’s officially spring, and I can’t wait for you guys to see this week’s menu. The end of March is a fun time for our family — last week was our spring break, and we always enjoy the time together and come back home more refreshed. There’s no place like home, though! I love getting back to my daily routine and homemade meals, especially when I can take advantage of all the fresh produce popping up in local markets. This week is all about in-season ingredients!

Hearty Monday: One-Pot Lamb Stew

St. Patrick’s Day + spring lamb season = lamb recipes! I’m crazy about the unique flavor and tenderness of lamb meat, and this stew is one of my go-to comfort meals.

Hot tips

• Plan ahead! The lamb and veggies need at least 1.5 hours to become tender and flavorful, so take the opportunity to clean or catch up on your favorite show in the meantime.
• Look for lamb shoulder in your local butcher shop or grocery store. If you can’t find shoulder, a rib cut or lamb stew meat works as a substitute.
• Add any veggies you like in the last 30 minutes of cooking. Sliced mushrooms, minced garlic, parsnips, chopped turnips, green peas — you name it.
• For an Irish twist, pour in 1/2 cup to 1 cup of Guinness beer along with the beef broth.

Sloppy Tuesday: Philly Cheesesteak Sloppy Joes

I couldn’t pass up National Sloppy Joe Day! Now, these aren’t your average joe’s. As much as I love the original, this Philly twist makes them even more mouthwatering.

Hot tips

• Make a batch of brioche buns for the sandwiches — you’ll taste the delicious difference!
• Opt for lean ground beef (I look for 95% lean) to prevent the joes from getting soggy.
• Serve a refreshing tomato avocado cucumber salad on the side for more veggie power. Or, add a crunch with broccoli cauliflower salad.

Effortless Wednesday: Creamy Chicken and Broccoli

This meal is riiight up my alley. The combo of protein and veggies is always a winner in my book, especially with a velvety Parmesan sauce, juicy chicken, and tender broccoli. Plus, it takes less than 10 ingredients and only 10 minutes of prep!

Hot tips

• Use chicken breasts or boneless chicken thighs
• To ensure the chicken is cooked properly (165°F), test the thickest part with a thermometer.
• Freshly grate a block of Parmesan cheese for the best flavor.
• If you’re craving carbs, pair the chicken and broccoli with homemade pasta, rice, or quinoa.

Citrus Thursday: Cedar Plank Salmon

We are a grill family all the way. I take any excuse to fire up the grill, and this cedar plank salmon is one of the family’s favorite dinners. It tastes so fresh, and it’s ready in under 30 minutes!

Hot tips

• Soak the cedar plank for at least 30 minutes to prevent it from burning.
• Use skin-on salmon to entrap the juices and keep the fish from sticking to the plank.
• Avoid overcooking the salmon. It’s ready whenever the thickest part registers 145°F and the meat flakes easily with a fork.
• Serve the salmon with grilled potatoes, grilled zucchini and squash, or a garden cucumber and tomato salad.

Italian Friday: Asparagus Risotto

One of my biggest takeaways from my travels to Italy was how much fresh produce Italians cook with. It’s not all pasta and pizza! This asparagus risotto is easy to make, super creamy, and vegetarian.

Hot tips

• For a traditional risotto, use arborio rice or short-grain rice.
• Sauté the veggies and toast the rice until it is golden for the best flavor.
• Add the broth gradually and stir constantly to create the perfect texture.
• I love adding a squeeze of fresh lemon juice at the end to brighten up the flavors.

Snack of the Week: Spinach Artichoke Dip

There’s no better way to take advantage of in-season leafy greens and artichokes than with this dip. It’s cheesy, garlicky, tangy, and so easy to whip up. Don’t forget the chips!

Dessert of the Week: Pavlova

If you know me, you know I will never turn down a pavlova. The layers of crispy meringue, whipped cream, and fresh berries are making my mouth water just thinking about it!

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