Crispy Sheet Pan Gnocchi with Spring Vegetables and Pea Pesto

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Sheet pan gnocchi with spring vegetables is a quick and easy weeknight dinner! It’s loaded with roasted vegetables, a homemade pea pesto, and is a simple family favorite.
Crispy Sheet Pan Gnocchi with Spring Vegetables and Pea Pesto

I could write a whole book on my feelings on gnocchi but, let’s be honest, no one would read it except for maybe my mother and even then, probably not. 

My mixed and complicated thoughts on it stem from the fact that the gnocchi eating experience can be so so variable – they’re either pillowy little dreams or dense gluey rocks; in my experience, there is rarely an in-between. 

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Healthy Vegetarian Meal Plan – 4.10.21

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Happy Saturday!!!

I just spent an excessive amount of time purchasing fancy sprinkles, so you know we are kicking off a crazy Saturday over here! The thing is that Remy’s going to be five in three weeks (HOW?!?!) and she still hasn’t decided on a birthday theme yet, so I just got all the sprinkle combos to cover all my bases. Now no matter what she chooses, I’ll have the sprinkles covered. I can only control what I can control, ya know?

It’s supposed to be a pretty rainy weekend over here, so we are hunkering down, probably watching Trolls for the gazillionth time. Baking some sourdough and hopefully not ending up with dough puddles like last week. The usual.

Now, what you really came for – here’s what we’re cooking on this week’s meal plan!

  • broccoli cheddar quesadillas – easy, family-approved, YUM.
  • broccoli lemon pasta – simple and satisfying
  • feta, tomato, and chickpea israeli couscous casserole – so many fresh flavors!
  • corn chowder with quinoa – SO excited for corn season
  • Korean-inspired tofu bowls – yes, definitely in.

Happy eating!

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Blueberry Galaxy Cake {Lemon Layer Cake with Blueberry Buttercream}

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A decadent blueberry galaxy cake made with layers of light lemon cake, filled with blueberry buttercream, and decorated to look like outer space!
Blueberry Galaxy Cake {Lemon Layer Cake with Blueberry Buttercream}

The time between Valentine’s Day and Easter in my house is like birthday mania.

In order, there’s my birthday, my grandmother-in-law’s birthday, my sister’s birthday, my husband’s birthday all in quick succession. Followed by Easter and then Remy’s birthday at the end of April. 

Even with the pandemic, when we didn’t actually see people on their birthdays, Remy still insisted on a cake for every. celebration. The virtual ones included.

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Roasted Cauliflower and Halloumi Bowls with Dates and Freekeh Pilaf

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Roasted cauliflower and halloumi bowls served atop a freekeh pilaf and garnished with a pine nut-herb relish and tahini-yogurt sauce.
Roasted Cauliflower and Halloumi Bowls with Dates and Freekeh Pilaf

You have probably deduced this from the fact that I have now published three halloumi recipes in as many months (with plenty more gracing the archives), but halloumi is one of my desert island foods.

Yes, if I were trapped in an arid climate without any access to refrigeration, then OBVIOUSLY I would choose a highly perishable, dairy-based food product to have with me. Let’s face it, I have no survival skills (see above) so if I’m going down anyway, I might as well eat what I want.

Halloumi it is!!

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Baked Green Enchilada Bean and Cheese Quesadillas

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Baked green enchilada bean and cheese quesadillas are about to revolutionize your dinner game! They are all cooked together in the oven, saving a lot of time and energy when making a big batch.
Baked Green Enchilada Bean and Cheese Quesadillas

Remy’s in a phase of life right now where she *ONLY* wants to eat quesadillas. 

Cheese, maybe some beans if I can hide them well enough. Sometimes when I get really lazy, I just pulverize a string cheese, stuff it into a tortilla shell and call it dinner.

God forbid I try to sneak a vegetable in there. You don’t want to be around if/when that happens. Trust me.

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Healthy Vegetarian Meal Plan – 4.3.21

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Big weekend over here.

My brother is coming over today!! Literally been counting down to this day for the past year. Pre-pandemic he would come over almost every weekend to play with Remy and I am SO ready to be back to that. He is fully vaccinated and so are we (Remy excepted), so it’s as safe as it can possibly be for now. Looking forward to more of this getting-back-to-normalcy (safely!) in 2021.  

I’m also really looking forward to having more people to foist my baked goods onto….so I can do more baking. And I just really love feeding people. I’m Italian – it’s in my DNA. I’m making a big Indian food feast for dinner tonight (my brother’s request), plus sourdough bread, and cake! We’re going to my mom’s for Easter tomorrow and it will probably be an outdoor celebration since there will likely be some unvaccinated family in the mix. For that I’m making a HUGE blueberry slab pie that I’m really excited about. 

And then on Monday, it’s back to the grind. Healthy, quick, easy – which brings me to this week’s meal plan! Here’s what we’re cooking:

  • garlic swiss mushrooms on toast – love ANYTHING on toast
  • baked Greek pasta – those cheese dollops (swoon)
  • summer squash, tomato, and basil pasta – such a quick and easy dinner
  • portobello fajitas – yes please!
  • Mexican chopped salad pizzas – sounds so fresh and wonderful
  • strawberry coconut chocolate cups for dessert!

Happy eating!

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