Still in denial that it’s August. WHERE HAS THE SUMMER GONE.

Time to start speed eating all of the tomatoes, stone fruit, corn before they’re gone. Challenge accepted. Let’s do it!

Here’s what we’re cooking this week:

  • Kick things off with a healthy but SO delicious stir fried tofu with summer squash, basil, and coconut. Perfect for the tofu skeptics out there, it has so much flavor and is a great way to use up your bounty of summer squash.
  • Next up – fresh fig salad with basil, goat cheese, and arugula. This is incredibly simple but the fresh figs really add something extra special. If you can’t find figs, feel free to substitute them with dried figs or your favorite stone fruit.
  • Easy stewed chickpeas with peppers, zucchini, and Israeli couscous is the perfect middle-of-the-week meal. It’s comforting, hearty, but quick to get on the table.
  • Summer corn and heirloom tomato fettuccine takes all of the things we’re craving right now and combines them in one pasta dish. PERFECTION.
  • Finally, we’re ending the week with cheesy zucchini quesadillas topped with heirloom tomato salsa. This is another one that includes all of my favorite things and feels so fresh and right for this season.
  • For dessert, we’re making a scrumptious peach ginger crumb cake – my favorite!

Happy eating!

SUNDAY

STIR FRIED TOFU WITH SUMMER SQUASH, BASIL, AND TOASTED COCONUT

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

Vegan Substitutions: Recipe is already vegan.

Stir Fried Tofu with Summer Squash, Basil, and Toasted Coconut

MONDAY

FRESH FIG SALAD WITH BASIL, GOAT CHEESE, AND ARUGULA

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

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

Fresh Fig Salad with Basil, Goat Cheese, and Arugula

TUESDAY

STEWED CHICKPEAS WITH PEPPERS, ZUCCHINI, AND ISRAELI COUSCOUS

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

Vegan Substitutions: Use vegan mayo.

Stewed Chickpeas with Peppers, Zucchini, and Israeli Couscous

WEDNESDAY

SUMMER CORN AND HEIRLOOM TOMATO FETTUCCINE

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

Vegan Substitutions: Omit the queso fresco to make this vegan.

Fresh Summer Corn and Heirloom Tomato Fettuccine

THURSDAY

CHEESY ZUCCHINI QUESADILLAS WITH HEIRLOOM TOMATO SALSA

Prep Ahead Tip: Roast the zucchini ahead of time.

Vegan Substitutions: Turn this into burrito bowls! Omit the cheese and serve the zucchini and salsa atop a bed of brown rice with black beans.

Cheesy Zucchini Quesadillas with Heirloom Tomato Salsa and Corn Crema

DESSERT

PEACH GINGER CRUMB CAKE

Peach Ginger Crumb Cake

SHOPPING LIST

For a printable shopping list, click here.

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One Response to What To Cook This Week – 8/7/21

  1. Yes, yes, yes to all the seasonal favorites. I am buying peaches like it’s my job! I can’t get enough. I think we still have a handful of weeks left to celebrate all the goodness. Everything on the menu looks great, but I am here for the Peach Crumb Cake.

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