Weekly Meal Planner: May 14-20, 2011

By Food & Wine
Updated March 08, 2017

1 of 7

Saturday, May 14

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• Grilled Squid Salad with Celery Leaf Pesto (left)

• Chickpea Panelle with Goat Cheese and Salsa Rustica

• Chocolate-and-Pistachio Biscotti

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2 of 7

Sunday, May 15

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• Spiced Chicken with Coconut-Caramel Sauce and Citrus Salad (left)

• Ginger Rice

• Smoky Glazed Asparagus

• Pomelo-Mint Mojito

3 of 7

Monday, May 16

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• Egg White Soufflé with Ratatouille (left)

• Zucchini and Watercress Soup

Tip: To make this a "Meatless Monday" meal, prepare the soup with vegetable stock instead of chicken stock.

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4 of 7

Tuesday, May 17

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• Slow Cooker Coconut Pork Curry (left)

• Steamed Rice

• Roasted Asparagus with Brown Butter

Tip: Begin making dessert for tomorrow's dinner.

5 of 7

Wednesday, May 18

Credit: © Iain Bagwell. Food styling by Simon Andrews.
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• Thai-style Beef Salad over Angel-Hair Pasta (left)

• Thai-Style Haricots Verts

• Pineapple Granita with Chile and Mint

6 of 7

Thursday, May 19

Credit: © Melanie Acevedo
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• Tuna, Chickpea, Fennel, and Orange Salad (left)

• Crusty Bread

• Coconut-Almond Balls with Dried Fruit

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7 of 7

Friday, May 20

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• Strip Steak and Vegetables with Garlicky Olivada (left)

• Roasted Potato Skewers

• Romaine Salad with Creamy Lemon Dressing

• Grilled Honeydew Wedges with Lime Sugar

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