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.
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.
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.
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.
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.
DESSERT
SHOPPING LIST
For a printable shopping list, click here.
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.