Happy first official weekend of summer!!! The weather looks like it’s going to cooperate so we are doing tons of outdoor stuff this weekend, including having a picnic in the park and going to my in-laws for a belated father’s day celebration. I have plans to bake a pie (got the crust already blind baked, so now I kind of have to do it), make cookies, and make a huge batch of pesto. Summer is in the air!! What are you all up to???
Here’s what we’ve got on this week’s meal plan!
- tomato corn orzo with white wine butter sauce – so excited for corn season!!!
- vegetarian tofu banh mi – I literally dream about this sandwich. SO GOOD.
- sheet pan Mexican veggie dinner – hi. yes.
- grilled portobello summer squash quesadillas – count me in!
- primavera pasta salad – so great for meal prep lunches for the week
Tomato Corn Orzo with White Wine Butter Sauce from Making Thyme for Health
Prep Ahead Tip: Recipe comes together quickly.
Vegan/Gluten-free Substitutions: Recipe is vegan. Use gluten-free pasta to make GF.
Vegetarian Tofu Banh Mi from Eats Well With Others
Prep Ahead Tip: Make the carrot and cucumber pickles as well as the peanut sauce ahead of time.
Vegan/Gluten-free Substitutions: Substitute dairy free yogurt for the Greek yogurt. Use gluten-free rolls if needed.
Sheet Pan Mexican Veggie Dinner from Hummusapien
Prep Ahead Tip: Comes together quickly.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Grilled Portobello Summer Squash Quesadillas from The Roasted Root
Prep Ahead Tip: Quesadillas are best when consumed fresh! No advance prep is necessary.
Vegan/Gluten-free Substitutions: Recipe is GF and can be made vegan by substituting vegan grated cheese for the mozarella, or replacing the cheese with 2 mashed avocados.
Primavera Pasta Salad from She Likes Food
Prep Ahead Tip: Recipe only takes about 30 minutes to make.
Vegan/Gluten-free Substitutions: Recipe is vegan. Use gluten free pasta to make gluten free.
Click HERE to print the shopping list!