What To Cook This Week 7-24-21

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!

SUNDAY

ROASTED ZUCCHINI AND BELL PEPPER VEGETARIAN GYROS

Prep Ahead Tip: Roast the veggies and prep the cucumber-feta salsa ahead of time. 

Vegan Substitutions: Replace the feta with a dairy-free alternative.

Roasted Zucchini and Bell Pepper Vegetarian Gyros with Hummus and Cucumber-Feta Salsa

MONDAY

ONE POT SUMMER VEGETABLE TORTELLINI MINESTRONE

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

Vegan Substitutions: Use vegan tortellini and omit the parmesan rind.

One Pot Summer Vegetable Tortellini Minestrone

TUESDAY

POTATO AND RED PEPPER TORTILLA

Prep Ahead Tip: Cook the potatoes ahead of time.

Vegan Substitutions: This will be difficult to veganize given its heavy reliance on eggs. 

potato and red pepper tortilla

WEDNESDAY

TUSCAN KALE, BELL PEPPER, ZUCCHINI, AND TOMATO PASTA SALAD

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

Vegan Substitutions: Omit the mozzarella cheese or replace it with a dairy-free alternative.

tuscan kale, bell pepper, zucchini, and tomato pasta salad with basil pesto vinaigrette

THURSDAY

ZUCCHINI AND GOAT CHEESE BREAKFAST CROSTINI

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

Vegan Substitutions: This will be difficult to veganize given its reliance on eggs. 

zucchini and goat cheese breakfast crostini

DESSERT

ALMOND POPPY SEED BUNDT CAKE

Almond Poppy Seed Bundt Cake

SHOPPING LIST

For a printable shopping list, click here.

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One Response to What To Cook This Week – 7/24/21

  1. Have a great time on vacation! Hope you get some tasty eats.

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