What To Cook This Week - Week 5

It’s a SNOW DAY!

We’re celebrating with cinnamon rolls for breakfast and there is really no better way. If it stops by the afternoon, Remy will go out sledding and I’ll have the whole house to myself. Perfect time to VACUUM and find a place for the baby clothes I’ve finally purchased. #thisis34, but really.

Here’s what we’re cooking this week!

  • Starting off the week with spaghetti dressed in a an arugula pistachio pesto and topped off with butternut squash polpette. This was such a surprising favorite when I originally made it and I can’t wait for you to try it!
  • Next up – hearty harissa and bean stew. Easy and so comforting. 
  • On Tuesday we’re making sweet and spicy tofu and roasted veggie hippie bowls. These have a few components, many of which can be made ahead, so don’t be scared by the long ingredient list! They make for great leftovers for lunches and easy dinners.
  • Persimmon and pomegranate salad with arugula and hazelnuts is our light and easy Wednesday meal. Feel free to bulk it up with extra tofu from Tuesday or whatever protein you so desire.
  • Finally, we’re closing out the week with veggie-filled sesame noodles.
  • For dessert we’re making chocolate truffle cookies – this are the epitome of chocolate decadence.

Happy eating!

SUNDAY

SPAGHETTI WITH ARUGULA PISTACHIO PESTO AND BUTTERNUT SQUASH POLPETTE

Prep Ahead Tip: Make the polpette and pesto ahead of time. Reheat the polpette for a few minutes in the oven when ready to eat.

Vegan Substitutions: Use dairy-free ricotta and parmesan cheese.

Spaghetti with Arugula Pistachio Pesto and Butternut Squash Polpette

MONDAY

SPICY HARISSA BEAN STEW WITH BROCCOLI RABE

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

Vegan Substitutions: Omit the feta or use a dairy-free alternative.

Spicy Harissa Bean Stew with Broccoli Rabe

TUESDAY

SWEET AND SPICY ROASTED VEGETABLE AND TOFU HIPPIE BOWL

Prep Ahead Tip: Make the spiced sunflower seeds and tahini citrus miso dressing ahead of time. The tofu needs to be marinated for at least 20-30 minutes before cooking, so be sure to plan ahead.

Vegan Substitutions: Recipe is already vegan.

Sweet and Spicy Roasted Vegetable and Tofu Hippie Bowl

WEDNESDAY

PERSIMMON AND POMEGRANATE SALAD WITH ARUGULA AND HAZELNUTS

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

Vegan Substitutions: Recipe is already vegan.

Persimmon and Pomegranate Salad with Arugula and Hazelnuts

THURSDAY

TAKEOUT STYLE SESAME NOODLES WITH BUTTERNUT SQUASH AND SPINACH

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

Vegan Substitutions: Use lo mein or spaghetti instead of egg noodles.

Takeout-Style Sesame Noodles with Butternut Squash and Spinach

DESSERT

CHOCOLATE TRUFFLE COOKIES

Chocolate Truffle Cookies with a Crackly Crust

SHOPPING LIST

Click here for a printable Shopping List for Week of 1-29-22.

Shopping List - Week 5

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2 Responses to What To Cook This Week – Week of 1/29/22

  1. Nancy says:

    You are adorable! Thanks for all you’re doing. Keep up the great work!! I’m going to try the pappardelli with cauliflower and kale. Sounds delicious!!

  2. I want everything, especially that Hippie Bowl. It is looking full of things that will get me feeling better quick! And those Chocolate Truffle Cookies…yes, please.

    I have seen the pictures of the blizzard! Wow!

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