If you weren’t already in full-blown summer mode, this week’s meal plan will kick your summer eating into high gear! Chock full of summer produce, you’ll love this week’s vibrant menu!
What are we eating this week? Healthy Greek Pasta Salad with Kohlrabi Noodles, Tomato Corn Orzo with White Wine Butter Sauce, Vegan Summer Vegetable Lasagna Rolls, Soft Corn Tacos with Roasted Sweet Potatoes, Poblanos, and Corn, The Ultimate Grilled Portobello Burger.
Healthy Greek Pasta Salad with Kohlrabi Noodles from She Likes Food
Prep Ahead Tip: Recipe comes together in about 30 minutes.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Use gluten free pasta to make gluten free.
Tomato Corn Orzo with White Wine Butter Sauce from Making Thyme for Health
Prep Ahead Tip: Recipe comes together in less than 30 minutes
Vegan/Gluten-free Substitutions: Recipe is vegan. Use gluten-free pasta to make GF.
Vegan Summer Vegetable Lasagna Rolls from Hummusapien
Prep Ahead Tip: Pesto can be made the day before.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free. If not using Chickapea pasta, make sure to use gluten free pasta if necessary.
Soft Corn Tacos with Roasted Sweet Potatoes, Poblanos, and Corn from Eats Well With Others
Prep Ahead Tip: The veggies can be roasted 2-3 days in advance.
Vegan/Gluten-free Substitutions: To make this vegan, omit the cotija cheese. It is already gluten free.
The Ultimate Grilled Portobello Burger from The Roasted Root
Prep Ahead Tip: This recipe comes together quickly, so no advance prep is necessary.
Vegan/Gluten-free Substitutions: Make it gluten-free by using a gluten-free bun, and vegan by using vegan pesto sauce and omitting the havarti cheese.
Click HERE to print the shopping list!