School is out for most of the country but here in NYC we have ONE MORE WEEK!!!
And you can tell. The kids are acting all kinds of crazy and the teachers, bless their souls, are ready for this year to be over. I don’t blame them…I think we’ve all had enough Zoom for a lifetime.
Any Father’s Day plans? We’re going to my MIL’s since it is supposed to be SWELTERING and she has a pool. Remy is a total water baby and will be on cloud 9. I’m not sure the water will be warm enough for my adult baby husband, but we’ll see!
Let’s dive into this week’s meal plan. Here’s what we’re cooking this week:
- Sunday is all about the greens – we’ll be making a farro and kale salad with saffron vinaigrette! This salad travels really well so bring it wherever you’re headed for Father’s Day OR prep it on the weekend for easy lunches all week long.
- Monday’s pasta primavera is my favorite easy but indulgent meal of this season. I’ll be making it on Instagram Stories this week, so keep an eye out for that!
- Summer bliss farro bowls with peach jalapeno salsa are full of fresh flavor. This is another recipe that’s perfect for meal prepping and I love that it makes use of peaches, which are tasting SO GOOD right now. I can’t stop eating them.
- Got some hearty, healthy comfort food on Wednesday – spiced lentils with tomatoes and a savory coconut granola. This will warm your heart and your belly.
- Thursday’s vegetarian tofu banh mi is one of my favorite meals EVER. These Vietnamese sandwiches are filled with crispy tofu slabs, quick pickles, and a spicy peanut sauce. SO GOOD.
- We’re rounding out the week with an apricot, raspberry, and rose galette. It feels fancy but is really so easy to pull together and features some of my favorite fruits.
As always, feel free to reach out with any questions, comments, or suggestions! Happy eating!
SUNDAY
FARRO AND KALE SALAD WITH SAFFRON VINAIGRETTE
Prep Ahead Tip: Make the farro and dressing ahead of time. Store in the fridge and allow to come to room temperature before serving.
Vegan Substitutions: Recipe is already vegan.
MONDAY
PASTA PRIMAVERA WITH PARMESAN CREAM
Prep Ahead Tip: Recipe comes together quickly, no need to prep ahead.
Vegan Substitutions: Replace the parmesan cream sauce with your favorite cashew- or cauliflower-based cream sauce.
TUESDAY
SUMMER BLISS FARRO BOWLS WITH PEACH JALAPENO SALSA
Prep Ahead Tip: The farro can be cooked ahead of time.
Vegan Substitutions: Replace the honey with maple syrup to make this vegan.
WEDNESDAY
SPICED BRAISED LENTILS WITH TOMATOES AND TOASTED COCONUT
Prep Ahead Tip: The lentils can be cooked ahead of time and stored in the fridge. Reheat before eating.
Vegan Substitutions: Replace the butter with olive oil to make this vegan.
THURSDAY
Prep Ahead Tip: Recipe comes together quickly, no need to prep ahead.
Vegan Substitutions: Recipe is already vegan.
DESSERT
APRICOT, RASPBERRY, AND ROSE GALETTE
SHOPPING LIST
For a printable shopping list, click here.
