Meal Plan for May Week 1

This month, Megan Gordon is back with us sharing her weekly meal plans! Megan is a writer and recipe developer living in Seattle, WA, the author of Whole Grain Mornings, and mom to a 2-year-old. Please welcome Megan!

May, I thought you’d never come! While I’m not naive enough to think that we’ll magically start seeing warmer temperatures in Seattle anytime soon, it’s nice to see the flowers in bloom and the longer days always inspire slightly more leisurely cooking in the evenings.

We just got home from a family trip to Hawaii, which was great in so many ways, but I always struggle a bit in thinking through how to eat well and feed our toddler healthfully when we’re not in our home kitchen. We definitely ate out a great deal, and didn’t have much control over the menu (our son couldn’t have been more pleased with the frequency of French fries).

So this week, I’m excited to get back into the kitchen, relying on fresh seasonal produce and lighter protein-packed meals. Here’s what I’m thinking:

Creamy Asparagus Soup

Creamy Asparagus Soup

45 min
Gluten-Free, Low Carb, Vegetarian

There’s nothing like a vibrant soup to start the week off right, and this recipe is a great way to incorporate fresh asparagus. I like to add chopped baby spinach to work in additional greens, and love using coconut milk instead of cream. Round out this light spring meal with a crusty baguette and a simple salad.

Spicy Turkey and Zucchini Burger

Spicy Turkey and Zucchini Burger

50 min
Gluten-Free, Low Carb

Say goodbye to dry turkey burgers forever with these flavor-packed favorites. Here the addition of shredded zucchini helps keep them incredibly moist, and while typically served with yogurt, we love theses burgers on a bun, dressed up with lettuce and onion. Serve with sliced tomatoes or a Cherry Tomato, Cucumber, Feta Salad.

Classic Pasta Primavera

Classic Pasta Primavera

30 min
Vegetarian

We don’t eat a lot of pasta at home, so when we do, I like to make sure it’s packed with  veggies or protein. This light spaghetti dish fits the bill. There’s no shortage of big flavors thanks to the mix of broccoli, zucchini, asparagus, and peas, and I love the simple pan-fried preparation of the veggies. You can’t mess this one up. Serve with an arugula or kale salad.

Lemon Broccoli Rabe with White Beans

Lemony Broccoli Rabe with White Beans

22 min
Gluten-Free, Vegan, Vegetarian

Of all the vegetables, I find it strange (but never argue!) that our toddler flocks to broccoli and broccoli rabe. For that reason this bright springy recipe is an obvious choice for this week. While the beans certainly add protein, I like to round out this meal by folding in leftover shredded chicken or topping each serving with a runny poached egg. Baguette with butter is the perfect compliment.

Portobello Mushroom Burger

I was a vegetarian throughout my twenties, and in those days there was certainly no lack of Portobello burgers – so this recipe always feels like a blast from the past. Even so, it’s a delicious budget-friendly alternative to beef and a great excuse to fire up the grill on a late spring Friday evening. Serve with a Pesto Pasta Salad or this fancy-feeling Watercress Salad with Strawberries and Feta.

4 Comments

No ImageMeal Plan for May Week 1

  1. Peter

    Broccoli rabe I like your recipe with the beans. But I like to stir-fry it in garlic and grate a small piece of ginger into it as well. Then onto a plate with two poached eggs. Lovely grub! Cheers from NZ.

  2. Sally W.

    Wow, adding the grated zucchini abounds like a terrific concept to avoid dry turkey burgers. I can’t wait to try it!

    By the way, I love your site.

    • elemengee

      Don’t understand the comment “grated zucchini abounds like a terrific concept.” Please clarify.

  3. Renee

    Those spicy zucchini burgers sound wonderful!