Here’s what we’re cooking this week:
- Starting off the week with summery stuffed shells! These use ALL of the summer produce and are the best comfort food.
- Next up – paneer and roasted vegetable couscous salad. Love love love.
- On Tuesday we’re making the easiest hummus soup with heirloom tomato salsa. Obsessed with this.
- Stone fruit panzanella is exactly what our Wednesdays need!
- Finally, we’re closing out the week with eggplant burgers topped with caramelized shallots.
- For dessert we’re raspberry streusel cheesecake bars.
Happy eating!
SUNDAY
STUFFED SHELLS WITH SUMMER VEGETABLES
Prep Ahead Tip: This is a more time intensive recipe, which is why I slotted it for the weekend. Cook the vegetable filling ahead of time and then stuff and bake the shells when ready to eat.
Vegan Substitutions: Use coconut milk in place of the heavy cream and dairy free parmesan cheese.
MONDAY
PANEER AND ROASTED VEGETABLE COUSCOUS SALAD
Prep Ahead Tip: Roast the veggies and paneer, and make the cilantro chutney ahead of time.
Vegan Substitutions: Use tofu in place of the paneer.
TUESDAY
HUMMUS SOUP WITH HEIRLOOM TOMATO SALSA
Prep Ahead Tip: Recipe comes together quickly, no need to prep ahead.
Vegan Substitutions: Recipe is already vegan.
WEDNESDAY
Prep Ahead Tip: Roast the vegetables and make the croutons ahead of time.
Vegan Substitutions: Use a dairy-free goat cheese or omit completely.
THURSDAY
EGGPLANT BURGERS WITH CARAMELIZED SHALLOTS
Prep Ahead Tip: Make the burgers ahead of time.
Vegan Substitutions: Use dairy free cheese and maple syrup instead of honey.
DESSERT
RASPBERRY CHEESECAKE STREUSEL BARS
SHOPPING LIST
Click here for a printable Shopping List for week of 7-2-22.
You’re back! Woohoo! I am on my way so I can have some of that hummus soup. Why haven’t I thought of that? It’s genius!
Have you had your baby yet?! Great looking meals.