What To Cook This Week – 5/22/21

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what to eat this week - 5-22-21

Hello hello!!!

We are staring down our first 90 degree weather days of the year this weekend and I can’t even handle it!! I’m excited, but it kind of feels like a prime example of global warming, so I’m also terrified.  Also, it’s SO early that no one is prepared. Neither of our parents’ pools are up and I’m not even sure that the playground sprinklers will be functional this early in the season. HALP. Send ice cubes. (Or ice cream, that sounds better.)

This week’s meal plan is probably one of my favorites yet!! It is SO hyperfocused on spring veggies and I feel like it really makes the most of this season. Here’s what we’re cooking:

  • The week starts with my FAVORITE spring vegetable coconut curry. It’s gently spiced with a creamy coconut broth that really just lets the flavors of the vegetables shine. 
  • Monday calls for the easiest ever sheet pan pesto gnocchi!! You literally just mix the ingredients together in a bowl, pop them onto a sheet pan and bake them. I used a homemade pesto for the original recipe but you can totally grab a container of premade pesto from the grocery store if you’re not feeling up to it. I’ll be making this on Instagram Stories this week, so keep an eye out for it. 
  • Tuesday’s Greek super grains salad is full of fresh Mediterranean flavor and is the perfect way to brighten up your week. This meal is perfect to meal prep for easy, healthy lunches that will keep you energized on a busy day. I used a blend of a few different whole grains for the base, but you can feel free to choose just one and run with it based on whatever is in your pantry.
  • Breakfast for dinner?! I thought you’d never ask. Wednesday’s roasted pepper, kale, and goat cheese shakshouka gets the job done. 
  • We’re closing out our week with a farro salad that is full of roasted spring vegetables and a truly unique Thai green curry pesto. 
  • Don’t forget to save room for dessert, because we are making pan-banging funfetti sugar cookies! They are large, in charge, and sure to put a smile on your face.

As always, feel free to reach out with any questions or suggestions! Happy eating!

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Red Black and Blue Berry Pie

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This red black and blue berry pie is filled with all of spring and summer’s best berries! It is sweet, tart, and encased in the best all butter pie crust.

Red Black and Blue Berry Pie

We’re only a few weeks into the warm weather months but my pie love is in full force, raring to go.

It’s trying to get me to break out my white jeans already, but I’m resisting.

TOO SOON.

Ask me again in two weeks. (After I’ve had time to gather my strength to try them on, eek.)

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Spicy Cumin Tofu and Cauliflower Stir Fry

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This spicy cumin tofu and cauliflower stir fry is a vegetarian version of a traditional northern Chinese lamb dish that is filled with heat, smoke, and intense flavor.
Spicy Cumin Tofu and Cauliflower Stir Fry

I hope you’re in the mood for a mouth-numbing, flavor bomb food experience, because this is tofu stir fry like you’ve never seen it before.

Perfectly seasoned after a quick marinade bath and then fried into crispy, caramelized, spice-crusted nuggets of joy.

I mean, SO MUCH YES.

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Pesto Pasta Salad with Mozzarella, Roasted Vegetables, and Crispy Roasted Chickpeas

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An easy vegetarian pesto pasta salad that is perfect for summer! It is filled with fun mix-ins – little mozzarella bites, roasted vegetables, and smoky crispy roasted chickpeas.
Pesto Pasta Salad with Mozzarella, Roasted Vegetables, and Crispy Roasted Chickpeas

The sun is shining, the sky is bright – perfect time for pesto!

Honestly, I can’t let a single season go by without sharing a pesto pasta recipe with you guys. I’ve made fall pestos and winter pestos and spring pestos and summer pestos and anytime pestos…there are no limits to my pesto love.

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What To Cook This Week – 5/15/21

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5-15-21 collage

Happy weekend!!

We are heading to my mom’s this afternoon to celebrate my brother’s birthday and overall just enjoy the beautiful weather that’s in store for us. I am in DESPERATE need of a weekend off after having to work last weekend. I almost have this jet lagged sort of feeling and a whole lot of mental fatigue. I also didn’t make any sourdough bread last weekend and I AM IN WITHDRAWAL. Need to get a loaf into my belly ASAP. 

What are your plans for the weekend?

This week’s meal plan is full of fresh flavors, but also a few of my favorite comfort food meals. Let’s dive in!

  • Sunday’s dinner is one of my favorite spring meals – a big plate of roasted veggies and fried halloumi cheese, all topped with a fresh basil oil. Serve it with crusty bread or over your favorite whole grain.
  • We’re getting a little cliche with a salad for Monday, but whatever. It’s a GREAT salad. It’s made with charred roasted broccoli, white beans, freekeh, and a lemony vinaigrette. Freekeh can be a little tough to find, so if you can’t get your hands on it feel free to use bulgur, quinoa, or farro instead.
  • Tuesday calls for a little bit of comfort in the form of a cheesy baked pasta dish. This one is full of zucchini and made with a homemade spicy tomato sauce. 
  • The dal makhani we’re eating on Wednesday is probably the most labor intensive meal we’re making all week. DEFINITELY cook your beans ahead of time. The ingredient list for this one is long, but it’s mostly spices so don’t be scared!
  • We’re closing out the week with an Eats Well With Others fan favorite – an asparagus, goat cheese, and chive tart! It’s made with a puff pastry base that’s topped with a goat cheese and chive custard, and asparagus spears. I’ll be cooking it on Instagram Stories tomorrow night so stay tuned!
  • Finally, a little treat for your weekend breakfast – chocolate chip and cherry scones! 

Happy eating!

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