Happy spring! Here’s what we’re cooking this week:
- Starting off the week with an easy one pot orecchiette puttanesca. So much flavor packed in here, it’s unreal.
- Next up – my crispy tofu and vegetable kung pao stir fry. It hits all those notes of sweet, savory, and spicy. Love it!
- On Tuesday we’re making a spinach and pinto bean enchiladas yay!
- Greek avgelemono soup is on the menu for Wednesday – it has such a fresh flavor and the best texture.
- Finally, we’re closing out the week with pizza! Mozzarella and kale Caesar pizza, to be precise.
- For dessert we’re making salted butterscotch blondies – classic.
Happy eating!
SUNDAY
ONE POT ORECCHIETTE PUTTANESCA
Prep Ahead Tip: Recipe comes together quickly, no need to prep ahead.
Vegan Substitutions: Recipe is already vegan.
MONDAY
CRISPY KUNG PAO TOFU AND VEGETABLE STIR FRY
Prep Ahead Tip: Vegetables can be chopped ahead of time.
Vegan Substitutions: Recipe is already vegan.
TUESDAY
SPINACH AND PINTO BEAN ENCHILADAS
Prep Ahead Tip: Make the enchilada sauce ahead of time.
Vegan Substitutions: Omit the cotija cheese or use a vegan cheese substitute.
WEDNESDAY
Prep Ahead Tip: Recipe comes together quickly, no need to prep ahead.
Vegan Substitutions: Eggs are needed for this recipe for the texture of the soup, so will be difficult to veganize.
THURSDAY
MOZZARELLA AND KALE CAESAR PIZZA WITH CRISPY CHICKPEAS
Prep Ahead Tip: If making your own pizza dough, make sure it is prepped ahead of time.
Vegan Substitutions: Use vegan caesar dressing and vegan mozzarella cheese.
DESSERT
SHOPPING LIST
Click here for a printable Shopping List for Week of 3-19-2022.
That is a tasty week you have planned. I love it all, especially the one-pot puttanesca!
Been thinking of ya! I know you’re getting down to the wire. Praying for a smooth delivery and healthy baby.