What To Cook This Week 7-31-21

And, we’re back!!

I’m not going to say our vacation was relaxing exactly (is any trip with a 5-going-on-15 year old diva??), but it was a great change of scenery. Remy loved the beach and the pool – she is such a water baby. We also went to the local zoo, played mini golf, and went peach and blueberry picking! Suffice it to say I have some pie baking to do and after a week of eating take-out, I am ready to get back in the kitchen. Let’s dive in!

Here’s what we’re cooking this week:

  • I am in desperate need of a salad (or really any vegetable that is not a french fry) so we’re kicking off this week with my spiced Israeli couscous, stone fruit, and goat cheese salad. It’s full of fruit, Middle Eastern spices, fresh herbs, and couscous for some heartiness.
  • A roasted halloumi and summer vegetable bake is next up. This is one of my favorite meals and I make it every summer. It somehow packs so much flavor into such a simple sheet pan meal. I served it with polenta in my post but I’ve also made it tossed with pasta or stuffed into some fresh pita.
  • Easy sweet and spicy tofu noodles are the perfect middle-of-the-week meal. Totally slurpable – you’ll be licking the plate clean.
  • My chickpea fajitas are the easiest make-ahead meal. Throw all of the ingredients in a ziploc bag to marinate overnight and quickly saute them up the next day!
  • Finally, we’re ending the week with a longtime reader favorite – Mediterranean tortellini salad with red wine vinaigrette. This is one of the most popular recipes on the blog, and for good reason. It is super simple but packed full of fresh flavor.
  • For dessert, we’re making a dreamy brown butter raspberry tart! I can’t wait.

Happy eating!

SUNDAY

SPICED ISRAELI COUSCOUS, CHERRY, APRICOT, AND GOAT CHEESE SALAD

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

Vegan Substitutions: Replace the goat cheese with a dairy-free alternative and the honey with maple syrup.

Spiced Israeli Couscous, Rainier Cherry, Apricot, and Goat Cheese Salad

MONDAY

ROASTED HALLOUMI AND SUMMER VEGETABLE BAKE

Prep Ahead Tip: Halloumi and vegetables can be roasted ahead of time, reheat when ready to eat.

Vegan Substitutions: Replace the halloumi with tofu cubes or chickpeas.

Roasted Halloumi and Summer Vegetable Bake with Fresh Corn Polenta

TUESDAY

SWEET AND SPICY TOFU NOODLES

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

Vegan Substitutions: Recipe is already vegan.

Sweet and Spicy Tofu Noodles

WEDNESDAY

CHICKPEA FAJITAS

Prep Ahead Tip: The veggies and chickpeas need to be marinated for at least one hour and can be left overnight in the fridge.

Vegan Substitutions: Recipe is already vegan.

chickpea fajitas

THURSDAY

MEDITERRANEAN TORTELLINI SALAD WITH RED WINE VINAIGRETTE

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

Vegan Substitutions: Use vegan tortellini and replace the feta with a dairy-free alternative (or just omit it!).

mediterranean tortellini salad with red wine vinaigrette

DESSERT

BAKED BROWN BUTTER RASPBERRY TART

Baked Brown Butter Raspberry Tart

SHOPPING LIST

For a printable shopping list, click here.

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One Response to What To Cook This Week – 7/31/21

  1. Glad you enjoyed the change of scenery, and the water:) Plus, peach and blueberry pick = awesome!
    I went to an orchard and got some peaches and blackberries and then I ate 12 peaches in about 4 days and followed that up by making Joy the Baker’s brown butter peach cobbler muffins which were delicious.

    The chickpea fajitas are calling my name!

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