What To Eat This Week: 3/21/21.

Hello spring!

So glad it’s finally here, and we have a delish menu this week to honor it.

What To Eat This Week

Kick the week off with my slow roasted sweet potatoes with chickpeas and blue cheese sauce. This is an oldie but goodie and one we all love.

Crispy baked chicken tacos for taco Tuesday. A new recipe that is so crunchy, crispy and cheesy. We love it.

Make this honeycrisp kale salad with pistachios for mid-week! I love a good kale salad because even the leftovers last.

Smoky sloppy joes for the win! This is one of our favorite recipes of all time. I put a version in my next book because they are SO good. You gotta make them!

Try these bruschetta zucchini boats next. I LOVE making these this time of year, because even when the tomatoes and zucchini are out of season, they get roasted so they are delish.

For weekend eats, make this cozy lemon pasta! As citrus season winds down, it’s a great meal to make to use up those lemons and bring on all the spring feels.

For lunch, you guessed it! My marinated mediterranean chickpeas. Use them on salads, in wraps, on grains – they are so good. And for breakfasts, I’m going to make a batch of my salted maple granola. Love this with yogurt and fruit right now.

What’s on your menu this week?!