Still got some summery meals up my sleeve this week! Also some easy weeknight dinners since I know some of us are back-to-school already and can’t be making a three course meal on a weeknight (not that we could ever do that).

Here’s what we’re cooking this week!

  • Starting off the week with my favorite SUMMER ON TOAST. This meal screams summer. It starts with a layer of ricotta, followed by a quick tomato and basil salsa, and is topped with a poached egg. I served it on extra-large English muffins, but bagels or sourdough slices would be great also.
  • Next up – braised black bean stew served over cheesy polenta! This is so hearty and surprisingly easy to make. Total comfort food.
  • Tortelloni with corn crema is the perfect use for the insanely good summer corn that is available right now. The sauce is impossibly creamy but also really fresh.
  • Crispy roasted tofu and broccoli with sesame-peanut pesto is the easiest sheet pan meal. It will even convert the tofu skeptics out there and is very kid-approved.
  • Finally, we’re ending the week with my vegetarian roasted potato nachos. These are loaded up with everything good in this world and are the perfect way to celebrate getting through another week!
  • For dessert, we’re making a buttery pound cake with salted caramel glaze. Simple, classic, delicious!

Happy eating!

SUNDAY

SUMMER ON TOAST

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

Vegan Substitutions: Use a dairy-free ricotta or mozzarella in place of the ricotta and omit the eggs.

summer on toast

MONDAY

BRAISED BLACK BEAN STEW WITH CHEESY POLENTA AND FRIED SHALLOTS

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

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

Braised Black Bean Stew with Cheesy Spinach Polenta and Fried Shallots

TUESDAY

TORTELLONI WITH CORN CREMA

Prep Ahead Tip: The corn sauce doesn’t take long to make, but it can be prepared ahead of time and stored in the fridge until ready to eat.

Vegan Substitutions: Omit the ricotta salata and use vegan tortelloni or tortellini.

Tortelloni with Corn Crema and Charred Scallions

WEDNESDAY

CRISPY ROASTED TOFU AND BROCCOLI WITH SESAME-PEANUT PESTO

Prep Ahead Tip: The tofu can be pressed and drained ahead of time.

Vegan Substitutions: Recipe is already vegan.

Crispy Roasted Tofu and Broccoli with Sesame-Peanut Pesto

THURSDAY

SHEET PAN VEGETARIAN ROASTED POTATO NACHOS

Prep Ahead Tip: If making the adobo sauce from scratch, this should be prepped ahead of time. You can also roast the potatoes and prepare the salsa a day or so before.

Vegan Substitutions: Use dairy-free cheddar cheese.

Sheet Pan Vegetarian Roasted Potato Nachos with Cherry Tomato Salsa

DESSERT

BUTTERY POUND CAKE WITH SALTED CARAMEL GLAZE

Buttery Pound Cake with Salted Caramel Glaze

SHOPPING LIST

For a printable shopping list, click here.

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One Response to What To Cook This Week – 8/28/21

  1. I am here for sheet pan roasted potato nachos! I need to get on that because it would be a huge hit with the family!

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