What To Cook This Week – Week of 7/24/2022

Here’s what we’re cooking this week:

• Starting off the week with a big plate of carbs in the form of pappardelle pasta with corn, cherry tomatoes, and a super parmesan cream sauce.
• Next up – caprese salad but amped up with burrata, peaches, and a basil vinaigrette. 
• On Tuesday we’re making soft tacos with sweet potatoes, poblano peppers, and corn.
• Wednesday is all about my favorite veggie burger – a black bean burger made jalapeno popper-style.
• Finally, we’re closing out the week with the ultimate pasta salad of summer – my mediterranean tortellini salad!
• For dessert we’re making a totally snackable apricot, cherry, and almond cake.

Happy eating!

SUNDAY

PAPPARDELLE PASTA WITH CORN, CHERRY TOMATOES, AND PARMESAN

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

Vegan Substitutions: Recipe relies heavily on cheese/dairy, so would be difficult to veganize.

MONDAY

BURRATA CAPRESE WITH TOMATOES, PEACHES, AND BASIL VINAIGRETTE

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

Vegan Substitutions: Use vegan mozzarella in place of the burrata.

TUESDAY

SOFT CORN TACOS WITH ROASTED SWEET POTATOES, POBLANO PEPPERS, AND CORN

Prep Ahead Tip: Roast the veggies ahead of time.

Vegan Substitutions: Omit the cheese.

WEDNESDAY

JALAPENO POPPER BLACK BEAN BURGERS

Prep Ahead Tip: Broil and prep the jalapenos ahead of time.

Vegan Substitutions: Use flax eggs to replace the eggs and vegan cheese.

THURSDAY

MEDITERRANEAN TORTELLINI SALAD

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

Vegan Substitutions: Use vegan feta or omit it completely.

DESSERT

APRICOT, CHERRY, AND ALMOND CAKE

SHOPPING LIST

Click here for a printable Shopping List for Week of 7-24-22.