What To Cook This Week collage 6-5-21

Ohhhhhhhh boy am I excited about this week’s meals!

And just the week in general. We are having DOUBLE ninety degree days this weekend and I’m a little scared, but also pretty excited. Summer feels like it’s finally here! Tomorrow we’re heading to my mom’s house to celebrate hers and her husband’s birthdays (but really to greedily sop up as much pool time as possible). I’ll be making an insane cake (even for me) that I can’t wait to share with you guys! You can follow along on Instagram for a sneak peek.

Okay let’s dive into the meal plan. Here’s what we’re cooking this week!

  • Sunday is all about INDULGENCE. We’ll be cooking fettuccine with asparagus and parmesan fonduta, which is basically a fancier (but also easier) version of fettuccine alfredo. Bring you stretchy pants.
  • Life is all about balance so on Monday we’re eating dhal-baked eggs. It is full of protein and healthful ingredients, along with delicious spice and flavor.
  • Tuesday’s summer corn, monterey jack, and brown rice stuffed peppers are my favorite summery stuffed vegetable. I’ll be making these on Instagram stories this week, so be sure to keep an eye out for it!
  • Spinach and white bean veggie burgers are coming in hot on Wednesday and for all of our summer bbq needs. Highly recommend serving these with sweet potato fries and/or grilled veggies.
  • We’re closing out the week with a salad, but not just any salad – my zucchini, bell pepper, and HALLOUMI panzanella. This is filled with Middle Eastern flavors and it is just so good. You won’t feel like you’re eating rabbit food with this one.
  • For dessert, we’re making my double chocolate zucchini cake. It’s the perfect way to use up any zucchini excess you’re already starting to harbor (or that your greener-thumbed neighbors are already starting to foist on you).

Happy eating!

SUNDAY

FETTUCCINE WITH ASPARAGUS AND PARMESAN FONDUTA

Prep Ahead Tip: Recipe comes together quickly, no need to prep ahead.

Vegan Substitutions: Replace the parmesan fonduta with your favorite cashew or cauliflower cream sauce.

Fettuccine with Asparagus and Parmesan Fonduta

MONDAY

DHAL-BAKED EGGS

Prep Ahead Tip: Make the dhal ahead of time and then reheat in the pan and add the eggs when ready to eat.

Vegan Substitutions: Skip the eggs and just eat the dhal on its own with rice or naan. 

Dhal-Baked Eggs

TUESDAY

SUMMER CORN, MONTEREY JACK, AND BROWN RICE STUFFED PEPPERS

Prep Ahead Tip: Pre-bake the peppers and prepare the filling ahead of time. Store both in the fridge until ready for the final bake.

Vegan Substitutions: Replace the cream cheese with your favorite dairy free yogurt or cream cheese. Omit the queso fresco and replace the monterey jack with vegan cheddar.

Summer Corn, Monterey Jack, and Brown Rice Stuffed Poblano Peppers

WEDNESDAY

SPINACH AND WHITE BEAN VEGGIE BURGERS

Prep Ahead Tip: The burgers can be formed ahead of time and baked off when ready to eat.

Vegan Substitutions: To make the burgers vegan, replace the eggs with flax eggs and the parmesan cheese with nutritional yeast. Use vegan yogurt in place of the Greek yogurt to make the avocado sauce dairy-free.

Spinach and White Bean Veggie Burgers with Greek Yogurt Avocado Crema

THURSDAY

ZUCCHINI, BELL PEPPER, AND HALLOUMI PANZANELLA

Prep Ahead Tip: Recipe comes together quickly, no need to prep ahead.

Vegan Substitutions: Replace the halloumi with crispy tofu cubes, white beans, or crispy chickpeas.

zucchini, bell pepper, and halloumi panzanella

DESSERT

DOUBLE CHOCOLATE ZUCCHINI LOAF CAKE

Double Chocolate Zucchini Loaf Cake

SHOPPING LIST

For a printable shopping list, click here.

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2 Responses to What To Cook This Week – 6/5/21

  1. Mr Beans says:

    In your dhal eggs post above, you said you will try harder to be anti-racist and be better. It’s been a year since the post. Can you tell us what you have done?

    • joanne says:

      Thank you for the thought-provoking question!! A year flies by and taking the time to reflect on what you’ve improved on but also what you can do better is so important. Over the year I did a lot of reading on systemic racism, both on the internet and in actual books, as well as made a concerted effort to add more racial diversity to the fictional books I read, the cookbooks I purchased, and the books we purchased for my daughter’s library. If I wanted to cook a recipe that I wasn’t familiar with I tried to find a more authentic source, either on the internet or from my cookbook collection, so I could really learn about the recipe’s roots instead of just making a “white-washed” version of it. I’ve also continued to have important (but sometimes hard!) discussions with my daughter about race and racism, as well as challenged family members who expressed negative opinions of the BLM movement and/or racist statements. As I said, there’s always more to do, more to read, more to learn and I will definitely continue with this in the new year!

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