On the menu this week: Cashew Ricotta Spinach Stuffed Shells, Chimichurri Summer Vegetable Bowls, Asian Peanut Pasta Salad, Hummus Flatbread, and a Basil Balsamic Chickpea and Kale Salad. Have a great weekend, and enjoy your weekly food prep!
Cashew Ricotta Spinach Stuffed Shells from Making Thyme for Health
Prep Ahead Tip: Shells can be made up to 2 days advance and stored in the refrigerator in an airtight container. Add sauce and bake when ready to serve.
Vegan/Gluten-free Substitutions: Recipe is vegan. Use GF shells to make gluten-free.
Chimichurri Summer Vegetable Bowls from Eats Well With Others
Prep Ahead Tip: The chimichurri, roasted peppers, and quinoa can all be made ahead of time. Then when it comes time for dinner, all you have to do is toss the ingredients together!
Vegan/Gluten-free Substitutions: This recipe is already vegan and gluten free!
Asian Peanut Pasta Salad from She Likes Food
Prep Ahead Tip: Pasta Salad can be made up to 2 days ahead of time if desired. Vegetables can also be chopped up to 2 days ahead of time.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Use gluten free pasta and gluten free tamari to make gluten free.
Hummus Flatbread with Sun-Dried Tomatoes, Spinach, and Pesto from The Roasted Root
Prep Ahead Tip: This recipe comes together in minutes, so no need to prep ahead!
Vegan/Gluten-free Substitutions: Omit the feta to make this recipe vegan. Use gluten-free pizza crust in place of the flatbread to keep recipe GF.
Basil Balsamic Chickpea and Kale Salad from Hummusapien
Prep Ahead Tip: Dressing can be made ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
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