We are on day five of summer break and I already find myself dreading the heat that the kitchen produces. Hoping that I can squeeze in some morning cooking and am scouring my recipe collection for entree-sized salads, quick-cook meals and anything that can turn into a tasty meal without active time over the stove. Tried my best to do that in my meal plan this week with the exception of the risotto. I’ve been looking forward to that since I saw my first zucchini.
Meals
Fideos!
Posole
Summer Squash Risotto
Sun-Gold Tomato Pasta
Roasted Veggie Sandwiches
Mung Beans & Rice with Spicy Tomatoes*
Snacks & Ingredients
Chickpea Salad with Soyrizo adapted from this recipe
Hummus and Veggies
Corn Tortillas
Banana-Oat Muffins*
Red Vegetarian Broth
Basic Vegetable Broth
Watermelon Popsicles
* originally from Vegetarian Cooking for Everyone
aneelee 