Welcome to March! Here’s what we’ve got in store for this week’s meals.
BROWN SUGAR BOK CHOY W TOFU & PORK
A longtime blog favorite, this is savory, sweet, and a little bit spicy. It might make a convert of folks who haven’t yet taken to tofu. Serve over cooked brown rice and it’s a complete meal. Need a side? Sliced cucumbers and radishes doused with rice vinegar, a pinch of sugar, and a crack of black pepper will do.
THAI SALMON CURRY WITH VEGETABLES
This may sound sort of exotic, but it’s pretty easy to do and not too spicy for younger palates. Serve with a favorite cooked grain, such as rice or farro and dinner is done. Want dessert? Make a plate of fresh fruit, such as pineapple, kiwi, and mango. Head here for a tutorial on cutting a pineapple.
INSTANT POT CHICKEN IN SALSA VERDE
Cook up a pot of this EASY Instant Pot Chicken in Salsa Verde and make it taco night. Set out warm tortillas (corn or flour), beans, and sour cream and let everyone assemble their own. If you’ve got the energy, do up this salad or simply put out cut up crunchy veggies, such as jicama, cucumbers, radishes, and carrots.
FREEZER-FRIENDLY EGG WRAPS
Carve out a little time on the weekend or one evening to do up a batch of these egg wraps for weekday breakfast. They will hold up for a day or two in the fridge and can be reheated just before serving, or you can wrap them well and stow them in the freezer for another day.
SRIRACHA LIME POPCORN
The Oscars are Sunday and popcorn seems like the perfect awards-watching snack (it is about the movies, after all). This is one done on the stove top in a heavy pot with a savory mix that is a notch above standard salted popcorn. 
SHOPPING LIST // WEEK 28
Brown Sugar Bok Choy with Tofu & Pork
3 cloves garlic
1 tablespoon toasted sesame oil
1/3 pound ground pork
6 baby bok choy (about 2 bundles of bok choy)
2 tablespoons soy sauce
1 tablespoon seasoned rice wine vinegar
2 tablespoons brown sugar
1 to 2 pinches red pepper flakes
12 ounces firm tofu
2 to 3 cups cooked brown rice
Thai Salmon Curry with Vegetables
2 teaspoons extra-virgin olive oil
1 medium yellow onion
1 pound fresh salmon fillets
One 13.5-ounce can light coconut milk
2 tablespoons red curry paste
1 tablespoon brown sugar
1 tablespoon Asian fish sauce
1 large sweet potato (8 ounces)
1 medium zucchini
Large handful baby spinach
2 to 3 cups cooked grains, such as brown rice, farro, or sorghum
Instant Pot Chicken in Salsa Verde
1/2 large yellow onion
1 1/2 teaspoons extra-virgin olive oil
2 large cloves garlic
1/2 small jalapeno pepper
3/4 pound tomatillos
juice of 1 lime
2 pounds boneless, skinless chicken thighs
1 bunch cilantro (½ cup chopped)
Tortillas, black or pinto beans, and sour cream for serving
Freezer-Friendly Egg Wraps
5 eggs
1/3 cup cottage cheese
2 teaspoons extra-virgin olive oil
1 small red bell pepper
1 small zucchini
1 small bunch fresh chives
4 Multi-Grain Flatout flatbreads, levain breads, or whole-grain tortillas
8 thin slices Cheddar cheese
Sriracha Lime Popcorn
3 tablespoons coconut oil
1/2 cup popcorn kernels
1 to 1 1/2 teaspoons sriracha (you can also use tabasco)
1 lime
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