Spanish, Mexican and Cajun flavors with beef meatballs, tomatillo chicken, shrimp stew and vegetable sides
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Chef's Notes
I would plan the first meals around Cajun Shrimp & Veggies Stew and Balsamic Glazed Asparagus, before the asparagus loses its firmness. Spanish Style Beef Meatballs & Butter Beans gives another meal its own beans and sauce, while Shredded Chicken Verde with Tomatillos pairs with Lemon Spring Peas Rice Pilaf. With these choices, the rice can accompany either the shrimp or chicken without making every plate the same.
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For Crispy Baked Cauliflower Patties and Roasted Sweet Potato Fries, I recommend reheating on a metal tray in a preheated 375°F oven, uncovered. Start checking at 12 minutes and continue until the centers are hot; a single layer gives the browned surfaces room to dry. I would heat Miso Cabbage & Chickpeas Soup separately in a saucepan, stirring and bringing it to a rolling boil.
I packed the toppings separately for Cucumber Strawberry Lettuce Salad with Walnuts, Balsamic Dressing & Feta on the Side, so the lettuce stays undressed until serving. The strawberries and cucumber already bring moisture, so I would add the balsamic dressing only to the portion being eaten. Beside Spanish Style Beef Meatballs & Butter Beans, that cold salad adds crunch without needing another warm side.
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