Here’s what we’re cooking this week:
- Starting off the week with an herbed tomato and gruyere pie. A bit of a project but worth it!
- Next up – the easiest cucumber-tomato salad with halloumi and olive oil croutons – BEST SALAD OF SUMMER!
- On Tuesday we’re making a Tuscan kale pasta salad loaded up with all the veggies.
- Kale salad with peaches, corn, and basil-honey vinaigrette is keeping us going on Wednesday!
- Finally, we’re closing out the week with vegetarian gyros (aka an excuse to put french fries in a sandwich).
- For dessert we’re making rye chocolate brownies.
Happy eating!
SUNDAY
Prep Ahead Tip: Use a premade pie crust to save time.
Vegan Substitutions: Recipe relies heavily on cheese/eggs, so would be difficult to veganize.
MONDAY
CUCUMBER-TOMATO SALAD WITH SEARED HALLOUMI
Prep Ahead Tip: Recipe comes together quickly, no need to prep ahead.
Vegan Substitutions: Use tofu in place of the halloumi.
TUESDAY
TUSCAN KALE PASTA SALAD WITH BASIL PESTO VINAIGRETTE
Prep Ahead Tip: Make the vinaigrette ahead of time.
Vegan Substitutions: Use vegan mozzarella.
WEDNESDAY
KALE SALAD WITH PEACHES, CORN, AND BASIL-HONEY VINAIGRETTE
Prep Ahead Tip: Make the vinaigrette ahead of time.
Vegan Substitutions: Omit the cheese. Substitute maple syrup or agave for the honey.
THURSDAY
ROASTED ZUCCHINI AND BELL PEPPER VEGETARIAN GYROS
Prep Ahead Tip: Roast the vegetables and make the salsa ahead of time.
Vegan Substitutions: Use vegan feta or omit it completely.
DESSERT
SHOPPING LIST
Click here for a printable Shopping List for Week of 7-17-22.
You’ve got a tasty and colorful week planned. I’m all about the kale pasta salad and the kale salad with peaches.
Yum! Those gyros are especially tempting to me.