🍲 6 plant-forward dinners to make this month

Published 2 months ago • 1 min read

Hi Reader,

April feels like a good time to shake up the dinner rotation. The weather is changing, there's more light in the evenings, and the idea of something fresh and colorful on the table sounds extra appealing.

Here are six recipes I'm excited about this month:

Baked Pasta with Rigatoni and Vegetables — cheesy, hearty, and the kind of thing that makes great leftovers all week.

Vegetable Stir-Fry with Frozen Vegetables and Noodles — built around what's already in your freezer, which is exactly what you need on the nights when deciding what to cook feels like the hard part.

Salmon Tacos with Yogurt Slaw — fast, bright, and one of those meals that feels special without requiring much effort.

Mediterranean Lentil Salad with Feta and Mint — one of the most-made recipes on the blog. Make a big batch on Sunday and you're set for several days.

Vegan Pasta Primavera — spring vegetables, creamy lemon sauce, ready in about 30 minutes.

Forbidden Black Rice Salad with Mango and Peanuts — chewy black rice, sweet mango, crunchy peanuts, and a sesame-lime dressing. Serve it warm or cold, as a main or a side. One of those recipes that looks impressive and comes together without much fuss.

Hit reply if you try something from the list. I'd love to hear from you!

Enjoy,

Stephanie

Hi, I'm Stephanie

I’m a registered dietitian and certified intuitive eating counselor. I help people stop fighting food and build a way of eating that feels steady, satisfying, and actually sustainable, with plant-forward recipes and compassionate 1:1 support.

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Find me on Instagram for recipes and real talk about food freedom, and on Pinterest for more plant-forward inspiration.

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