It’s been a bit of a gloomy, rainy week here in Birmingham, but temperatures have finally warmed up, the farmers' markets have officially opened, and the blooming of cherry blossoms have finally made clear that spring has arrived. It’s time for fresh, fast suppers, and Cooking Light has you covered. Every Sunday, we publish a week of Cooking Light dinner plans filled with our favorite recipes—both from current issues and classics. Each meal is designed to be ready and on the table in 45 minutes or less.
If you’d like a meal plan customized to your dietary or caloric needs, check out the Cooking Light Diet. It’s a calorie-driven weekly meal plan—breakfast, lunch, snacks, and dinner—based on your dieting goals and food preferences.
The PlanMonday: Asparagus, Ricotta, and Egg PizzaTuesday: Spice-Roasted Salmon and Sautéed Snow Peas and PeppersWednesday: Grilled Chicken Pitas and Sesame Drizzle and Mint Gremolata Zucchini with Sea SaltThursday: Spinach, Pea, and Pasta Soup and Toasted Parmesan Pita ChipsFriday: Savory Sausage, Spinach, and Onion Turnovers and Kale Garden SaladDessert Bonus: Greek Yogurt with Warm Black and Blueberry Sauce
Monday: Instead of seeking big bowls of comfort in dreary weather, let’s brighten up the plate with a sunny-side up Asparagus, Ricotta, and Egg Pizza. This 5-ingredient vegetarian main is easy and satisfying, especially with in-season asparagus and refrigerated fresh pizza dough.
Asparagus, Ricotta, and Egg PizzaTuesday: Delve into your spice cabinet for a unique twist on simply roasted salmon. Fragrant, slightly sweet garam masala adds beautiful flavor to Spice-Roasted Salmon. You can also sprinkle over toasted pumpkinseeds or sautéed vegetables. Serve with Sautéed Snow Peas and Peppers—a quick side that gets toasty depth from dark sesame oil.
Sautéed Snow Peas and PeppersWednesday: Tahini, or sesame seed paste, isn’t just for hummus. Thin it out with water, oil, and lemon for a toasty, tangy drizzle over Grilled Chicken Pitas and Sesame Drizzle. Keep the grill going for quick Mint Gremolata Zucchini with Sea Salt, a perfect spring-to-summer side.
Thursday: 20-minute Spinach, Pea, and Pasta Soup will warm you up on rainy days, but still answer you craving for fresh, green fare. Slice remaining pita pockets from last night’s sandwiches, sprinkle with Parmesan cheese, and bake until crispy. Make extra of these Toasted Parmesan Pita Chips and enjoy as a snack during the week.
Friday: Refrigerated pie dough brings these Savory Sausage, Spinach, and Onion Turnovers together in a snap. Use remaining spinach from last night’s soup to stuff these individual packets (they also freeze well for busy nights). Kale is still in abundance now. It’s delicious raw, especially when tossed with colorful vegetables and a sherry vinaigrette in a Kale Garden Salad.
Dessert Bonus: Berries are back, and that’s worth celebrating. Instead of a hot, bubbling cobbler or crisp, keep it cool and simple with Greek Yogurt with Warm Black and Blueberry Sauce. The frozen berries used in the recipe can be easily swapped for fresh—just keep an eye on the berry mixture and simmer just until thickened. Save a little sauce to drizzle over your weekend pancakes.
Ready to start shopping? View this week’s menu, which includes every recipe you see mentioned here. From there, you can add all the ingredients to your shopping list in one click when you sign into your MyRecipes account.