Hello, hello!

We’re in full blown summer (and, apparently, daily thunderstorm season) with some of the most delicious meals this week!!

  • We’re kicking off this week’s meal plan with a meal that screams summer – burrata caprese with tomatoes, peaches, and basil vinaigrette. OMG it’s the best. Take my advice and make this every week until peaches and tomatoes no longer taste good. You’ll be all the happier for it.
  • Next up are the healthy-ish roasted zucchini and quinoa bowls. They’re dressed in a to-die-for cilantro pepita pesto and have some feta mixed in a for a little bit of creamy saltiness. Make a big batch and eat this for easy lunches throughout the week!
  • Tuesday’s pasta with zucchini, tomatoes, pistachios, and feta is one of those easy feel-good meals. It’s so simple but so tasty, and really warms the heart.
  • Summer tacos for Wednesday! Filled with roasted sweet potatoes, poblano peppers, black beans, and corn – basically all things good. I’ll be making these on Instagram Stories this week, so keep an eye out for them!
  • Finally, we’re ending the week with my eggplant burgers with honey beer-glazed caramelized shallots. If you’ve never made eggplant-based veggie burgers, then you are missing out. They have a great texture and are beloved even by the eggplant haters who live in my house.
  • For dessert, we’re having peach caramel pie! Let me tell you, there is nothing better.

YUM! Happy eating!

SUNDAY

BURRATA CAPRESE WITH TOMATOES, PEACHES, AND BASIL VINAIGRETTE

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

Vegan Substitutions: Omit the burrata and serve on toasts with vegan ricotta or mozzarella.

Burrata Caprese with Tomatoes, Peaches, and Basil Vinaigrette

MONDAY

ROASTED ZUCCHINI AND QUINOA BOWLS WITH CILANTRO PEPITA PESTO

Prep Ahead Tip: The quinoa and zucchini can be prepared ahead of time. Store in the fridge and reheat when ready to eat.

Vegan Substitutions: Omit the feta cheese or replace with a dairy-free version.

roasted zucchini and quinoa bowls with cilantro pepita pesto

TUESDAY

PASTA WITH ZUCCHINI, TOMATOES, PISTACHIOS, AND FETA

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

Vegan Substitutions: Omit the feta cheese or use a vegan cheese alternative.

Pasta with Zucchini, Tomatoes, Pistachios, and Feta

WEDNESDAY

SOFT CORN TACOS WITH ROASTED SWEET POTATOES, POBLANOS, AND CORN

Prep Ahead Tip: Roast the vegetables ahead of time. Store in the fridge and reheat when ready to eat.

Vegan Substitutions: Omit the cotija cheese.

Soft Corn Tacos with Roasted Sweet Potatoes, Poblano Peppers, and Corn

THURSDAY

EGGPLANT BURGERS WITH HONEY BEER-GLAZED CARAMELIZED SHALLOTS

Prep Ahead Tip: The eggplant burgers don’t take a long time to make but getting the recipe on the table will be faster if you make them ahead of time. Store them uncooked in the fridge and then fry off when ready to eat.

Vegan Substitutions: It will be very difficult to make this vegan, as it relies heavily on eggs to bind the eggplant. If you have a favorite vegan veggie burger, use that instead. Substitute the honey in the shallots for maple syrup.

eggplant burgers with honey beer-glazed caramelized shallots

DESSERT

PEACH CARAMEL PIE

SHOPPING LIST

For a printable shopping list, click here.

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