MONDAY
Whole chicken in the Crock Pot. This method is hands-off and perfect when you need to start cooking around 2pm before an afternoon of errands and activities. You can crisp the skin briefly under the broiler before serving, or remove the skin and serve the meat as is. For a side, quinoa with currants and pistachios provides a bright, nutty complement and makes excellent leftovers for weekday lunches—especially when tossed into a kale salad. After dinner I’ll roast the carcass and make a long-simmered slow cooker chicken stock to use throughout the week.
TUESDAY
Coconut-curry pork skewers. I’ll adapt a recipe by marinating pork tenderloin strips in coconut milk, fish sauce, coconut aminos, curry, turmeric, salt and pepper. A splash of lime juice may join the marinade for brightness. The skewers grill quickly and are served over jasmine rice with a side of steamed spinach.
WEDNESDAY
Chicken zoodle soup inspired by Heather Christo. This lighter, vegetable-forward soup swaps noodles for zucchini ribbons, combining poached chicken and bright, comforting broth for a satisfying midweek meal.
THURSDAY
Poké-style salmon bowls. Using sushi-grade salmon, diced and seasoned similarly to a tuna tartare—think ginger, jalapeño, green onion and a touch of toasted nuts. Build-your-own bowls with cucumber slices, avocado, seaweed, edamame, red pepper and extra green onions so everyone can customize toppings and portions.
FRIDAY
It’s officially spring break—no agenda required. Enjoy lighter meals, leftovers, or a relaxed evening out to celebrate the start of the break.