This week’s menu is largely inspired by the small garden our family has been tending in our backyard over the last several weeks. We don’t have much to show for it yet, but I am excited for the fruits of our labor! In the meantime, I’ll be shopping at our grocery store and supporting our local farm by picking up a curbside produce box.
I strive for vegetables to be the star in all of our meals, but this week, I made a conscious effort to include a few of my favorite veggie-forward recipes. I hope you love them and are able to source some beautiful local produce wherever you are!
For us, weeknight meal means ready in under an hour, not too indulgent, and really good. All of these check those boxes + make great lunch leftovers if you’re into that.
Recipe and Image via Pinch of Yum
My husband says that my food style is comfort food with a heaping serving of vegetables to offset the carbs. He’s not wrong. This savory pie is one of my favorite things to make once the summer zucchini starts coming in!
Recipe and Image via Inspiralized
I love cabbage and can’t wait to get my hands on some local cabbage in my produce box this week! It is so versatile and really filling.
Recipe and Image via Pinch of Yum
This recipe on its own doesn’t have a lot of vegetables, but I like to eat this piled high atop greens, carrots, and whatever vegetables I have on hand. My husband enjoys it on a wrap or an everything bagel as recommended. It’s a quick dinner that’s perfect for the nights you don’t want to dedicate a lot of time to prepare.
Recipe and Image via The Daley Plate
I love this light burger-esque dish with plenty of vegetables and flavor. Pro tip: double the dill yogurt sauce to dip vegetables in for an afternoon snack!
Recipe and Image via Smitten Kitchen
These quesadillas are incredibly simple, but so so good. If you have any vegetable-averse family members, this meal is a great compromise.
These recipes are made for slow Saturday mornings + pairing well with a bloody mary is a requirement.
Recipe and Image via Halfbaked Harvest
Whipped feta forever. Thank you, Tieghan, for introducing me to it! I can eat a pan-fried egg any day of the week, but add some chile butter and vegetables, and it’s brunch-worthy.
After a long week, nothing is better than enjoying a treat, especially if you are able to make it with friends or kids.
Recipe and Image via Buttermilk by Sam
Home all day means snacking all day and we are going through granola bars at record speed. I’m going to try my hand at making my own this week. I love that Sam throws a few sprinkles atop hers–so fun for kids!
Since we can’t go out for happy hour or brunch, we are making Friday afternoon cocktails a weekly tradition.
Recipe and Image via Thyme is Honey
This cocktail is a little more involved than my usual tequila + sparkling water + lime juice, but I wanted to make something special and beach-y to enjoy in the backyard. I know that so many of you, like myself, are missing out on summer vacations, but we can still create fun and relaxing moments for our family at home!
I hope these recipes inspire you this week. Let us know what you think about them!
1 lb chicken breasts
2 salmon filets
1 lb ground turkey
1 yellow onion
2 ears sweet corn
4 large zucchini
8 oz mushrooms
About 1 lb Yukon gold potatoes
4 cups mixed baby spinach and/or arugula
1 persian (or whatever you can find) cucumber
1 small green cabbage
8 cloves garlic
3 cups fresh pineapple pieces
1 tsp dried oregano
2 cups tender herbs such as cilantro, parsley, basil, and dill
½ cup chopped dill
Packaged Goods + Condiments
2 tbsp honey
A handful of golden raisins
A handful of pistachios
12 corn tortillas
2 oz simple syrup (or you can make homemade with sugar + water!)
½ cup roasted red pepper hummus
¼ cup roasted red peppers
4 cups quick oats (or rolled oats pulsed in a food processor)
16 whole hazelnuts
1 14 oz can sweetened condensed milk
1 cup dark chocolate chips
1 tbsp dried basil
1 ½ tsp crushed red pepper flakes
½ tsp paprika
2 tbsp everything bagel spice
6 tablespoons butter
12 oz shredded cheese (I recommend mozzarella + swiss!)
2 cups greek yogurt
3 tbsp finely grated parmesan
6 oz feta
6 oz grated monterey jack
2 tbsp milk
Salad greens, everything bagels, or wraps for serving chicken salad
Jalapenos for garnish
8 oz coconut rum
Coconut sparkling water
Morello cherries (or similar) for cocktail garnish
Extra hazelnuts, chocolate chips, or sprinkles for granola bar toppings
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