April 8-12

Wednesday salmon and asparagus (make chicken broth)
Thursday minestroni with chicken meatballs (make bread for school and cauliflower melts)
Friday   fettucini with asparagus and shitakes (fresh-made pasta)
Saturday cauliflower melts
Sunday broccoli/sweet potato bowl

Ingredients

1 bunch thin asparagus (about 1 pound), trimmed
3 tablespoons olive oil, divided
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 (6-ounce) skin-on salmon fillets
8 teaspoons country-style or whole-grain Dijon mustard
3 tablespoons panko (Japanese breadcrumbs)
1/4 teaspoon smoked paprika
2 tablespoons chopped fresh tarragon

6 ounces ground chicken (about 3/4 cup)
1/2 cup fresh breadcrumbs
6 tablespoons finely grated Parmesan, divided, plus more for garnish
4 garlic cloves, 2 minced, 2 thinly sliced
2 tablespoons chopped fresh chives
1 large egg, whisked to blend
Kosher salt, freshly ground pepper
2 tablespoons extra-virgin olive oil
1 leek, white and pale-green parts only, sliced into 1/4" rounds
5 cups low-salt chicken broth
3/4 cup ditalini or other small pasta
1 cup 1/2" rounds peeled carrots
1 cup (packed) baby spinach
Chopped fresh basil
3 tablespoons olive oil, divided
1 bunch asparagus, trimmed, cut into 2" pieces
Kosher salt, freshly ground pepper
2 tablespoons unsalted butter
8 ounces shiitake mushrooms, stems removed, caps sliced
1 small shallot, finely chopped
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh thyme
12 ounces dried or 1 pound fresh fettuccine
3 ounces Parmesan, grated (about 3/4 cup), plus more for serving
4 large egg yolks*

1/4 cup olive oil
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Medium head of cauliflower, cut into 1/2-inch-thick slabs, possibly halved to make a total of 8 slabs
1/2 cup golden raisins
1/4 cup white wine (optional)
1/4 cup shelled pistachios
8 1/2-inch-thick slices sourdough bread
4 ounces Comte or Manchego cheese, cut into 8 slices
2 tablespoons chopped parsley

Grocery List

Berries
Canteloupe
[Eagle Snack]
2 bunch thin asparagus (about 1 pound), trimmed
2 tablespoons chopped fresh chives
1 leek, white and pale-green parts only, sliced into 1/4" rounds
1 cup 1/2" rounds peeled carrots
1 cup (packed) baby spinach
Chopped fresh basil
8 ounces shiitake mushrooms, stems removed, caps sliced
1 small shallot, finely chopped
Medium head of cauliflower, cut into 1/2-inch-thick slabs, possibly halved to make a total of 8 slabs

2 tablespoons chopped parsley

4 (6-ounce) skin-on salmon fillets
6 ounces ground chicken (about 3/4 cup)

Milk
6 tablespoons finely grated Parmesan, divided, plus more for garnish
3 ounces Parmesan, grated (about 3/4 cup), plus more for serving
4 ounces Comte or Manchego cheese, cut into 8 slices
Butter

Eggs
OJ

3/4 cup ditalini or other small pasta
1/4 cup shelled pistachios

Parchment Paper