What To Cook This Week – Week of 3/26/22

Still here, still on baby watch. I will officially be 37 weeks on Tuesday so the countdown is on! I’ve been having Braxton-Hicks like crazy, so we’ll see! They’re not actually indicative of anything but it’s fun to dream.

Let’s talk food! Here’s what we’re eating this week:

• Starting off the week with a perfect-for-spring pappardelle with asparagus, peas, saffron.
• Next up – vegetarian antipasto salad. This is great for meal prep and you can eat the leftovers for lunches all week long!
• On Tuesday we’re making loaded vegetarian tortilla soup – a forever favorite.
• Sticky sweet Thai chili tofu stir fry is on the menu for Wednesday – literally the definition of an easy weeknight meal.
• Finally, we’re closing out the week with za’atar crusted halloumi and sumac veggie bowls!
• For dessert we’re making Kentucky bourbon bundt cake. I can’t tell you how much I love this cake…it’s the ultimate.

Happy eating!

SUNDAY

PAPPARDELLE WITH ASPARAGUS, PEAS, AND SAFFRON

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

Vegan Substitutions: Use coconut milk or cashew cream in place of heavy cream.

MONDAY

VEGETARIAN ANTIPASTO SALAD

Prep Ahead Tip: Roast the chickpeas and prep the dressing ahead of time.

Vegan Substitutions: Use vegan feta cheese and maple syrup in place of the honey.

TUESDAY

LOADED VEGETARIAN TORTILLA SOUP

Prep Ahead Tip: Roast poblano peppers ahead of time.

Vegan Substitutions: Omit the queso fresco or use a vegan cheese substitute.

WEDNESDAY

STICKY SWEET THAI CHILI TOFU STIR FRY

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

Vegan Substitutions: Recipe is already vegan.

THURSDAY

ZA’ATAR CRUSTED HALLOUMI WITH SUMAC ROASTED VEGETABLES

Prep Ahead Tip: Make the Israeli couscous and chop your veggies ahead of time.

Vegan Substitutions: Use tofu in place of the halloumi.

DESSERT

KENTUCKY BOURBON BUNDT CAKE

SHOPPING LIST

Click here for a printable Shopping List for Week of 3-26-2022.