Calling it now – this is the only salad you’ll need to take you through the rest of the season!!
The vacation countdown is ON. We have still packed exactly zero things and are leaving tomorrow, but IT’S FINE.
We’re headed to Cape May, which is about 3 hours driving distance of NYC. Remy’s one request for this vacation was to go to the beach, so that’s what we’re doing. I’m a little stressed about leaving our highly vaccinated zip code to go to an unknown for a week, but we’re going to be spending pretty much all of our time outside so I’m hoping it should be fine.
Anyway, I’m looking forward to not cooking for a week but hopefully YOU WILL BE because this week’s meal plan is on fire. Let’s discuss.
- We’re kicking off the week with one of my favorites – roasted zucchini and bell pepper vegetarian gyros featuring a cucumber-feta salsa and, of course, FRIES stuffed into the pita or flatbread. These are so full of flavor and, look, if I’m eating fries in my sandwich then you know it’s a good sandwich.
- Gotta love easy food on a Monday so we’re making a one pot tortellini minestrone. It’s packed full of fresh flavor and summer veggies. Mmmm.
- Potato and red pepper tortilla is the perfect breakfast-for-dinner meal. It’s hearty but also light, and very satisfying.
- We’re tackling the mid-week slump with a Tuscan pasta salad that is loaded up with fresh summer veggies and a basil pesto vinaigrette. This is a great make-ahead meal and the leftovers make for excellent lunches.
- Thursday is all about the super simple zucchini and goat cheese breakfast crostini. Everyone loves these and they are a reader favorite blast from the past. Make sure to stock up on some good bread for making them!
- For dessert, we’re making the bundt cake love of my life – almond poppy seed bundt cake. This cake is such a chameleon and can be dressed up with fresh fruit, whipped cream, or even ice cream.
Reach out if you have any questions! Happy eating!
Is it just me or is it feeling like a raspberry thumbprint scone kinda day?
We’re leaving for vacation in two days and I have a gazillion loose ends to tuck in, am living on four hours of sleep because my husband thought last night at 12AM was the perfect time to try to get Remy to not come into our bed in the middle of the night which resulted in them having a 2 hour screaming match (and in case you’re wondering if that lack of sleep caused her to sleep in – never, how could you suggest such a preposterous thing?), oh and our nanny isn’t coming in because she has to take her teacher certification exam.
I stand corrected. It’s actually a raspberry thumbprint scone with a side of bottomless mimosas kind of day. Who’s with me?
They’re here they’re here they’re here.
It’s the week before our first vacation in OVER TWO YEARS and it feels kind of like Christmas but also like there are a million things to get done before we go and just not enough hours in the day.
All I have to say about that is this: the carb loading starts NOW.
Hi hi hi!!
We’re just here having another oppressive week of sun and heat followed by a weekend of FULL ON RAIN. It’s fine, everything’s fine. Thankfully it looks like it’s going to hold off long enough this morning for Remy to go to her soccer class, which is excellent because girlfriend has energy to burn.
Other than that, our weekend is filled with a whole lot of nothing since it’s literally supposed to be thunderstorming the rest of the time. Womp womp. Send all your arts and crafts ideas for 5 year olds my way STAT.
Let’s talk meal plans! I get more and more excited about summer produce every week and I hope the meal plans reflect that. Here’s what we’re cooking:
- Kicking off the week with something so easy, I hesitate to even call it a recipe – caramelized apricot, basil, and ricotta toasts! In case you haven’t noticed, I LOVE cooked sweet fruit on toast with cheese and herbs. So easy, so delicious. It’s a summer game changer.
- A perfect make-ahead summer pasta salad with no-cook heirloom tomato sauce is next up on our weekly menu. Tomatoes and mozzarella cheese get marinated in a garlicky olive oil sauce and then tossed with your favorite pasta. The tomato mix actually tastes better the longer it sits so whip it up whenever you have a minute during the day, and dinner will be nothing more than a pot of boiling water away.
- Everyone loves breakfast for dinner and scrambled egg shakshuka is one of my favorite savory options. It also relies heavily on summer tomatoes and is filled with warm, hearty spices. Make sure you have some good bread on hand to sop up those juices!
- On Wednesday we’re eating the absolute best veggie burgers on this site – my jalapeno popper black bean burgers. These hold together so well, have the best texture, and are filled with an amazing surprise jalapeno popper filling.
- We usually do Friday pizza night around here, but I’m always up for starting a day early so Thursday night is pizza night this week! We’re making a completely seasonal tomato, zucchini, and pesto pizza. There is an option for using homemade dough in the recipe, but you can always pick up some premade dough from the store to save time.
- Finally for dessert, we’re having a simply delicious apricot, cherry and almond cake. It really feels like a celebration of the season and couldn’t be easier to make.
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Welcome to Eats Well With Others, where we take a vegetable-and-cupcake laden approach to life (always with a bit of laughter on the side)!
- Cucumber-Tomato Salad with Seared Halloumi and Olive Oil Croutons
- Italian Cream Puffs with Custard Filling (St. Joseph’s Day Pastries)
- Mediterranean Tortellini Salad with Red Wine Vinaigrette
- Pistachio Cake with Honey Vanilla Buttercream
- What To Cook This Week – 7/24/21
- Fried Halloumi, Asparagus, Zucchini, and Roasted Cherry Tomatoes with Basil Oil
- Mexican Street Corn and Zucchini Baked Macaroni and Cheese
- Rhubarb Cream Cheese Hand Pies
- Apple-Spice Layer Cake with Caramel Swirl Icing
- Sicilian Baked Eggs with Artichokes, Burrata, Spinach, and Spicy Tomato Sauce