How about this weather?! Winter is not quite over and spring is not quite here. Here’s this week’s menu as you figure out which season you prefer (and maybe stay in and cook rather than braving the elements)!  Find the shopping list at the bottom of the page. 

FALAFEL BURGERS WITH CREAMY YOGURT SAUCE

Master the falafel one night and enjoy it all week long! Store leftover burgers refrigerated for up to 5 days, or frozen in an airtight container or plastic bag. To reheat, heat straight from the refrigerator or freezer in a 375°F oven until crispy and heated through; about 8 minutes for refrigerated burgers and about 15 minutes for frozen burgers.

VIETNAMESE PORK LETTUCE WRAPS WITH GINGER LIME DRESSING

These lettuce cups are like fresh-tasting Vietnamese-style tacos with a killer ginger lime dressing to finish. Since they’re pretty light on the appetite, you might want to get some carbs on the table, such as steamed brown basmati rice or a favorite Asian noodle tossed with soy sauce, sesame oil, and sliced scallion.

TOMATO SOUP WITH WAFFLE IRON GRILLED CHEESE

Tomato soup and grilled cheese is a crave-worthy combination. In this version, the soup gets its richness from olive oil instead of cream and the sandwiches are done panini-style in an old-fashioned waffle iron. The duo is bound to win over kids and grown ups alike.


BEAUTIFUL BEET HUMMUS

Earthy, brightly colored, naturally sweet beets transform into a flavorful dip or spread with the addition of almonds, garlic, and lemon. Spooned over cucumber slices, crackers, or set out along with pita chips, it makes a light and tasty pre-dinner nibble.

CREAMY CHOCOLATE CASHEW PUDDING

A chocolate treat that’s on the healthier end of the spectrum. The creaminess comes from cashews that soak overnight and get blended into the rest of the ingredients. It makes a tasty dessert or after school snack, or can be packed into little containers for school lunches. My kids are fans.