I don’t know about you, but I’m enjoying the lighter, brighter evenings that daylight savings brings. I saw my first stalks of rhubarb last week, harbinger of all the wonderful spring produce to come. I’ve worked a favorite spring salad into the meal plan to get us started. And for anyone looking to make a few St Patty’s Day favorites, I ‘ll be posting my grandma’s soda bread on Instagram this week (and the scone recipe below is appropriately homey as well). Enjoy!

Tomato Soup and Waffle Iron Grilled Cheese

If you need something simple and comforting this week, I’ve got you covered with this soup and sandwich combo. If you’ve got kids at home, get them to help make sandwiches in the waffle iron. The soup recipe makes just enough for four bowls, but feel free to double it for lunches the next day..

Chopped Salad with Chicken and Lemon Oregano Dressing

chopped salad with chicken on white plates with blue gingham napkin

If you’re looking for something light, bright, and crunchy, this salad is the ticket. It’s tossed with a lemony dressing seasoned with oregano and a little kick of heat. Feel free to make the salad vegetarian by swapping in one can of chickpeas or four hard boiled eggs for the chicken.

Easy Moo Shu Vegetables

This is my take on a favorite Chinese takeout dish. I’ve made it as easy as possible by leaning on pre-shredded carrots and cabbage, along with pre-sliced mushrooms. The only prep required is chopping a couple cloves of garlic. Tucking it all into tortillas and drizzling on Hoisin sauce makes this a kid-favorite, too. P.S. It’s tasty the next day, so enjoy leftovers for lunch.

Sweet Potato Black Bean Bowls

White bowl with sweet potato black beans avocado and a green sauce with a blue napkin

These nourishing bowls are a fan favorite in my house. Roasted sweet potatoes, brown rice, black beans, and avocado get dressed up with a tangy, slightly spicy cilantro sauce. Add pickled jalapeños, Cotija cheese, toasted pepitas or whatever else strikes your fancy.

Instant Pot Korean-Style Beef Wraps

This is a “treat yourself” kind of supper, since it’s so chin-dribblingly delicious. It’s Korean-style beef done in the Instant Pot until fork tender, piled onto warm tortillas, and topped with crunchy slaw. I like to add a salad of sliced cucumbers and radishes with a splash of seasoned rice vinegar to serve on the side.

Snap Pea Salad with Roasted Almonds, Mint, and Parmesan

I served this salad at a dinner party last night and everyone at the table asked for the recipe. It’s light and bright, punctuated by salty Parmesan and the crunch of almonds and sugar snap peas. I made it more times than I can count last spring and intend to do the same this year, too.

Whole-Grain Scones with Coconut, Dates, and Walnuts

whole grain scones with walnuts and dates

This recipe is hardly a traditional scone, but is a personal favorite. Tip: don’t overwork the dough. It will make your scones tough.

SHOPPING LIST

Tomato Soup and Waffle Iron Grilled Cheese

4 tablespoons extra-virgin olive oil, divided
1 large yellow onion
1 large clove garlic
1/2 teaspoon ground fennel
1/2 teaspoon dried oregano
Pinch red pepper flakes
One 28- ounce can diced unsalted tomatoes
One 3/4- inch thick slice crusty French or Italian bread that’s about 4 inches long (stale is fine)
8 slices whole-grain sandwich bread
6 ounces sharp Cheddar cheese (or other favorite cheese)

Chopped Chicken Salad

2 tablespoons lemon juice
1 tablespoon red or white wine vinegar
2 teaspoon Dijon mustard
1 teaspoon honey
11/2 teaspoons dried oregano
½ teaspoon crushed red pepper flakes
1/3 cup extra-virgin olive oil
3 large cloves garlic, smashed and peeled
1 ¼ pounds boneless, skinless chicken breasts
1 large head Romaine lettuce or several heads Little Gems
1 cup diced Persian or English cucumber (about 2 Persian or ½ English)
6 thinly sliced radishes
½ cup diced fennel
1 cup diced sugar snap peas (about 3 ounces)
⅓ cup roasted almonds, chopped (I prefer salted)
3 tablespoons minced chives

Moo Shu Vegetables

4 eggs
1 tablespoon toasted sesame oil, divided
2 large cloves garlic, minced
One 8 to 10 ounce-package sliced white/cremini mushrooms (about 2 cups sliced)
5- ounces packaged shredded carrots, ½ bag or 2 cups
16- ounces packaged shredded cabbage/coleslaw mix (doesn’t need to be exact)
5 scallions, thinly sliced white and light green parts
2 teaspoons soy sauce
2 tablespoons rice vinegar
3-4 tablespoons hoisin sauce, plus more to add at the table
¼ cup chopped cashews (roasted or raw)
4 to 6 whole-wheat or white flour tortillas

Sweet Potato Black Bean Bowls with Glossy Green Sauce
2 medium to large sweet potatoes
1/4 cup extra-virgin olive oil
1 cup uncooked long grain brown rice
11/2 cups cooked black beans (one 15-ounce can)
1 large ripe avocado
1 bushy bunch cilantro (2 cups chopped)
1 1/2 tablespoons lime juice
1 1/2 tablespoons white wine vinegar
1/4 teaspoon red chile flakes
Optional additions: pickled jalapeños, crumbled Cotija, roasted pepitas

Instant Pot Korean-Style Beef Wraps
1 1/2 pounds beef brisket
2 teaspoons canola oil
1 large Asian pear (or ripe conventional pear)
3 large cloves garlic
1 tablespoon sesame oil
2 tablespoons mirin
2 tablespoons seasoned rice vinegar
2 1/2 tablespoons soy sauce
2 tablespoons packed brown sugar
1 scallion (optional)
1 teaspoon sesame seeds (optional)
For serving: small flour tortillas, kimchi, or other pickled cabbage and Sriracha pound ground turkey

Snap Pea Salad

1 pound sugar snap peas
1/3 cup chopped fresh mint
1/2 cup chopped roasted almonds (see note)
1 tablespoon plus 1 teaspoon lemon juice
2 tablespoons extra-virgin olive oil
3/4 cup loosely packed Parmesan shaved with a vegetable peeler

Whole-Grain Scones with Coconut, Dates, and Walnuts
1/2 cup teff flour or buckwheat flour
1 cup whole wheat flour
1/2 cup unsweetened shredded coconut
1/2 cup firmly packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cardamom
1/2 cup butter (1 stick)
1/2 cup buttermilk
1/2 cup chopped pitted dates (about 7 Medjool dates)
1/2 cup chopped walnuts or pecans

Weeknight Rescue/March 14, 2026