Your May Recipes Are Here
Exploring the timeless pairing of grains, legumes, and seasonal produce
I’m more than halfway through an incredibly satisfying spring cleaning project that has been nearly two years in the making. You know the kind where every drawer, shelf, and forgotten corner starts to feel lighter, and somehow your brain does too. Because you’re making space for what actually matters now.
In parallel, I am happy to report that I have also finally entered my sourdough era.
As I write this, I’m on attempt number three. I took a shortcut and started with the Jovial starter, which has at least spared me from staring anxiously at a jar of flour and water for weeks. The first loaf was aggressively sour, which I suspect was too long a levain fermentation. The second was a little gummy, likely because the starter needed refreshing. And now we wait to see whether the third time is the charm.
This month’s recipes feel very aligned with where my head is right now. They are plentiful, satisfying, bright with spring flavor, and threaded with ideas I keep returning to in my Ayurvedic nutrition studies. In particular, I’ve been fascinated by how nearly every traditional food culture arrived at some version of the grain-and-legume combination as a foundation for nourishment.
So this month, you’ll see that exploration show up in different ways: chickpeas paired with pasta, lentils tucked into tacos, quinoa, beans and paneer layered into a zesty salad.
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And now, here’s what’s on the menu this month.
Harissa Pasta w/ Chickpeas & Broccolini
I used to default to lentil pasta for a higher-protein option, but from an Ayurvedic perspective, concentrated legume products can sometimes feel harder to digest. So here, I take a different approach by pairing regular pasta (Einkorn, of course :)) with chickpeas, replacing about half the pasta in the dish. The result is more fiber, more protein, and, honestly, a texture that feels much closer to the real pasta experience many of us miss.
Flavor-wise, think of this as a harissa-spiked aglio e olio. Sharp garlic, chili heat, olive oil, and a little brightness coat every strand, while broccolini winds its way through the dish. Kale or any sturdy greens work beautifully too. It’s simple, punchy, and ready in a flash on a weeknight.
Zucchini-Lentil Tacos w/Jalapeno Sauce
Cinco de Mayo may have come and gone, but here’s my fashionably late taco recipe anyway.
Over the holidays, I ordered the Masienda tortilla press and flour, so yes, those are homemade tortillas in the photo. Fresh tortillas are one of those things that quietly spoil you forever after. That said, use whatever works for you here. Corn tortillas keep things traditional, while wheat tortillas can give you an extra protein boost. You can also use a lower carb option like the Siete brand.
And honestly, it’s never too early to start cooking with zucchini. Roasted until golden and slightly caramelized, it becomes the perfect partner for black beluga lentils, which bring a hearty texture and earthy flavor in place of the more usual black beans.
What brings everything together, though, is the jalapeño sauce. Bright, creamy, and Tex-Mex inspired, it brings everything together with just the right amount of heat. Cottage cheese blended into the sauce adds extra protein without feeling heavy.
Chimichurri Paneer, Butter Bean & Quinoa Salad
A good chimichurri dressing can make almost anything taste exciting. Put it on a shoe and I’d probably still take a bite. Here, though, it gets paired with a lineup of real heavy hitters: quinoa, paneer, and butter beans, all coming together in a salad that eats more like a grain bowl.
Fresh May produce keeps things lively. Peppery arugula and tender asparagus bring brightness and crunch, while the chimichurri cuts through everything with sharp herbs and acidity. The result is hearty, protein-packed, and incredibly satisfying without feeling heavy.
Pack it up for a sunny picnic, bring it to a Memorial Day gathering, or make a batch for weekday lunches. And accept the rave reviews graciously.
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