Supper Club Meal Plan 4 (spring)

A collage of dinner recipes that make up the meal plan for week four.

Here’s this week’s lineup! The feature food is tomatoes!

I love how versatile tomatoes are: you can eat them raw, roasted, salsa’ed, pasta sauced, souped, or marinated!

Do you ever forget that tomatoes count as a vegetable? The other day I made an Instant Pot (ie: small) lasagna and used 2 cups of marinara sauce! Marinara sauce is basically just really tasty tomatoes! So in addition to the roasted veggies I layered in between the noodles and cottage cheese, I doused it all with a tomato sauce.

One of the top nutritional values tomatoes have going for them is their lycopene content, which actually increases when cooked! But the downside of cooked tomatoes is that most of their Vitamin C is destroyed. This is why I recommend eating a mix of both raw and cooked veggies: there are nutritional perks to both! One isn’t necessarily better than the other.

KITCHEN TIP: Ever find yourself low on fridge space? Whole, fresh tomatoes can live on the counter instead!