If you’ve ever thought eating plant-based meals means sacrificing flavor, this week’s menu is out to prove otherwise. With four (nearly) meatless dinners, plus a vegetarian-friendly brunch and dessert, we’ve compiled delicious options to keep you cooking from Monday through the weekend. Our personal favorite? The Arugula Peach Ricotta Pizza from Half Baked Harvest. It’s the perfect example of making a dinnertime classic with a fun new twist, and we’ll be making it on repeat all summer long.
For anyone working towards less meat in their daily diet, following Shelly of Vegetarian Ventures is a must. She makes plant-based eating feel super approachable with tasty recipes for any time of day. This week, we’re making her Walnut Ricotta Lemon Pasta that comes together in just 30 minutes. It’s the ultimate summertime comfort food to whip up for yourself or make for a crowd. Top with garden-fresh herbs, a squeeze of lemon, and voila!
While this recipe doesn’t fall into the meatless category, rest assured the veggies are the real star of the show. You’ll start with a marinade for the chicken and prep your veggies on the side. Let your sliced sweet potatoes roast in the oven for about 30 minutes, and skewer your chicken, bell peppers and onions for the grill. Once everything is cooked to perfection, you’ll assemble your bowls and top with Tzatziki sauce, cherry tomatoes, cucumber, arugula and a sprinkling of feta.
If you’ve been in a pizza rut, this is the recipe you’ve been waiting for. It’s piled with all the flavors of summer, starting with a base of fontina cheese, ricotta cheese, fresh basil, and sliced peaches. While your pizza is baking, you’ll make a quick vinaigrette to round out the flavors. You’ll assemble your pizza by topping with arugula, drizzling with vinaigrette, and serving while it’s hot. PS: while this recipe incorporates crispy bacon, feel free to skip—you won’t even miss it.
Vegan dinners don’t have to be complicated, and this recipe is a great example. You’ll be making everyone’s favorite stuffed peppers with mushrooms, riced cauliflower, black beans, and corn to mix it up. While most recipes use bell peppers, this one calls for poblano peppers for an extra kick of spice. Add in a flavorful taco seasoning plus vegan-approved ‘cheese,’ and this meal comes together in no time.
From the second we saw this bagel featured on the ‘gram, we knew it deserved a spot on our weekly menu. It’s an incredibly simple recipe that packs a big punch, with the flavors of Caprese salad for a fresh and healthy breakfast. You’ll start by roasting your tomatoes in the oven for about 25 minutes until they’re wrinkled at the edges but juicy in the middle. From there, you’ll spread pesto as your bagel base and top with your roasted tomatoes, sliced mozzarella and fresh basil leaves.
We’re at the height of rhubarb season, and that calls for some baking. This time around, we’re making a Rhubarb Custard Pie that’s sweet, tangy, and 100 times better than its store-bought counterpart. Make your pie filling with a mixture of sliced rhubarb, sugar, flour, eggs, butter, and heavy cream for that custard-style goodness. Once baked, let it fully cool and serve with a dollop of whipped cream, if that’s your style.
Basil has made several appearances on this week’s menu, and here it is again. We’re making a summery gin punch, starting with a basil-infused simple syrup as our sweetener. We’ll add gin, grapefruit juice, lime juice, and two cups of cold water to the basil simple syrup and mix until combined. Let the punch chill in the refrigerator and serve with an extra lime slice and basil leaf as garnish.
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