Vegetarian Meal Plan: February - Week 2

M O N D A Y

Sweet Potato and Chickpea Curry

This sweet potato and chickpea curry recipe is creamy from the coconut milk, with a kicked-up flavor from red curry paste. But the secret ingredient is tomatoes and a little balsamic vinegar.

T U E S D A Y            

Easy Mushroom Soup

This easy, creamy mushroom soup recipe will have you falling in love with this classic savory soup all over again (and ditching the canned stuff for good).

Spinach Madeline

Spinach Madeline is an easy creamed spinach side dish that's kicked up a notch with Pepper Jack Cheese, Worcestershire sauce and spices.

This recipe can be ready to serve in about 30 minutes if you use an oven safe pan for the stovetop portion of the recipe. It's a perfect dish for family or a dinner party as it can also be made ahead and reheated before serving.

W E D N E S D A Y

Pan - Roasted Balsamic Brussels Sprouts with Eggs

This vegetarian dinner of pan-roasted balsamic roasted Brussels sprouts and onions is topped with 2 runny eggs. The Brussels sprouts and onions are caramelized in the pan with a little balsamic vinegar for a fabulous savory umami flavor.

T H U R S D A Y 

Moroccan Citrus Salad with Quinoa

This quinoa citrus salad can use any greens, and I like mixing arugula and baby spinach. There's a variety of citrus in the markets now, so have some fun with this one with blood oranges, suma, and others. Any vinaigrette can be used, but I like this spicy citrus vinaigrette.

F R I D A Y

Pasta alla Vodka

Linguini pasta tossed in a velvety vodka-tomato-cream sauce is a great, easy dinner at the end of the week when you're feeling done with the whole cooking thing. It's elegance and rustic comfort all in one dish, and is ready in 30 minutes.

W E E K E N D

Cheesy Cauliflower Rarebit Pie with Rye Crust

A cheesy cauliflower rarebit pie wrapped up in a rye crust. This special dish is perfect for a dinner party or special occasion. It takes longer to make, which is why I'm saving this one for the weekend when I have more time.

You can use a store-bought frozen crust, but the rye crust really make this dish special.

W E E K E N D    B R E A K F A S T

Spicy Mexican Eggs (Shakshuka with a Mexican Twist)

This is a Mexican twist on the popular north African and Middle-Eastern breakfast spicy eggs dish, shakshuka! Essentially, this dish, from my cookbook (this is the cover photo), is eggs poached in a sauce of tomatoes, chili peppers and onions, and I've added black beans, oregano and a little basil. I serve it with slices of avocado on top.