Weekly Meal Planner: May 1-7, 2010

By Food & Wine

Updated March 08, 2017

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Saturday, May 1

• Persian Roasted Chicken with Dried Cherry-Saffron Rice (left)

• Oven-Roasted Asparagus with Sesame Seeds

• Roasted Cauliflower with Lemon and Dill

Tip: Buy extra asparagus to use later in the week.

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Sunday, May 2

• Grilled Strip Steaks with Sweet Potato Hash Browns (left)

• Spicy Sautéed Spinach

• Raspberry Shortbread Bars

Tip: Prepare extra steak for sandwiches and tacos later in the week.

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Monday, May 3

• Strip-Steak Sandwiches (left)

• Tzatziki Potato Salad

• Spring Peas with Mint

• Raspberry Shortbread Bars

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Tuesday, May 4

• Butter Beans with Parsley, Tomatoes and Chorizo (left)

• Oven-Roasted Asparagus with Chives

• Green Salad with Nutty Vinaigrette

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Wednesday, May 5

Cinco de Mayo

• Steak, Chicken and Vegetable Tacos (left)

• Salsa Verde

• Chile-Herb White Rice

• Punto Pomelo

• Tres Leches Cake with Dulce de Leche

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Thursday, May 6

• Farfalle with Spring Vegetables (left)

• Wilted Frisée Salad with Hot Smoky Tomato Dressing

• Green-Ginger Iced Tea

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Friday, May 7

• Fish Stew with Peppers, Almonds and Saffron (left)

• Warm Mixed Greens

• Crusty Bread

• Sliced Oranges with Thyme Syrup

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