I’m crazy for every last recipe on this week’s meal plan and look forward to a few of these all year long (the Nicoise and Eggplant Parm to name a few). I’ve also included a new-to-the-blog spaghetti with a sauce done entirely in the oven. I hope you find some gems to add to your repertoire. Have a great weekend!
Stuffed Eggplant Parm
I consider this a lighter, easier version of the Italian classic. It’s a dish you can manage in under 20 minutes of hands-on cooking time and is excellent served with crusty bread and a leafy salad on the side.
Make Your Own Nicoise Salad
This bright fresh salad features the classic Nicoise ingredients. Feel free to riff on the standards by adding other vegetables you like or using fresh, grilled tuna or salmon in place of canned fish. It’s the perfect dinner for a warm night when you don’t feel like spending much time at the stove.
Skillet Steak with Cilantro Chimichurri and Crispy Potatoes
The potatoes here are addictively crispy and the chimichurri — a combination of cilantro, parsley, garlic, vinegar, and olive oil — is magic spooned onto steak. If you want a leaner, quicker cooking (and possibly cheaper) cut, go for flank instead of strip steak.
Spaghetti with Roasted & Smashed Tomato Sauce, White Beans, and Basil Chili Oil
A satisfying way to start enjoying the start of tomato season. Even imperfect tomatoes do well when roasted until sweet and fork-tender. The addition of beans adds texture and nourishment to the dish. You can also look for a protein pasta to give an added boost (I’m partial to Brami and Barilla Protein Pasta, which are mades with beans and/or pea flour).
Falafel Burgers with Creamy Yogurt Sauce
Master the falafel one night and enjoy it all week long. Store leftover burgers refrigerated for up to 5 days, or frozen in an airtight container or plastic bag. They’re excellent with a tangy yogurt sauce and whatever side salad strikes your fancy. Not into burger buns? Serve on crunchy lettuce instead.
Blueberry Superfood Smoothie
This purple powerhouse is so lip-smackingly tasty, you’d never guess it’s packed with super foods: blueberries, chia seeds, coconut water, kefir, and the list goes on! If you want my everyday formula for a terrific smoothie with whatever you have on hand, head here for a video I posted on Instagram.
Corn and Avocado Salad with Quick Pickled Onions
This recipe never fails to be a winner. The dish is excellent as a side for any barbecue, but also makes a tasty filling for vegetarian tacos with a side of black beans. You can make it ahead, adding the avocado just before serving.
SHOPPING LIST
Stuffed Eggplant Parm
- 4 medium eggplant (about 12 ounces each)
- 2 teaspoons extra-virgin olive oil, plus more for brushing
- 1 pound ground turkey or ground chicken (or 2 cups cooked white beans)
- 2 cups bottled or homemade marinara sauce
- 2 cups coarsely grated sharp Cheddar cheese (4 ounces)
- 3 tablespoons freshly grated Parmesan cheese
- 1/4 cup Italian seasoned panko or breadcrumbs
Make-Your-Own Niçoise Salad
- 1 small clove garlic
- 2 anchovies
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons red wine vinegar
- 1/3 cup extra-virgin olive oil
- 2 teaspoons finely chopped fresh tarragon
- 1 pound small, waxy potatoes (red-skinned or fingerlings)
- 1/2 pound green beans
- 4 eggs
- 1 head butter lettuce or 2 heads Little Gem lettuce
- 2 medium tomatoes
- Two 5-ounce cans tuna, preferably packed in olive oil
- 1/4 cup Niçoise or other favorite olives
Spaghetti with Roasted & Smashed Tomato Sauce
- 2⅓ pounds plum/Roma tomatoes
- 1/3 cup extra-virgin olive oil
- 1/2 cup finely chopped fresh basil
- 1½ teaspoons minced Calabrian chilies
- 2 large garlic cloves
- 2 heaping tablespoons capers
- 1 pound spaghetti
- 1 (15-ounce) can white beans (cannellini, Great Northern, or Navy)
- 1/3 cup freshly grated Parmesan cheese
Skillet Steak with Chimichurri and Potatoes
- 2 New York strip steaks, about 12 ounces each (1¼-inch thick)
- 1½ pounds small thin-skinned potatoes (red, yellow, or Yukon gold)
- 1/2 cup roughly chopped cilantro
- 1/4 cup roughly chopped Italian parsley
- 3 medium cloves garlic
- Big pinch red pepper flakes
- 2½ tablespoons red or white wine vinegar
- 1/3 cup plus 1 tablespoon extra-virgin olive oil, divided
- 2 teaspoons canola, grapeseed, or avocado oil
Falafel Burgers with Creamy Yogurt Sauce
- Two 15-ounce cans chickpeas (3 cups cooked)
- 1/4 cup sesame seeds
- 6–8 medium garlic cloves
- 1 medium red onion
- 2 large carrots
- 1 cup cilantro
- 3/4 cup whole wheat flour (or gluten-free flour)
- 4 teaspoons cumin
- 4 teaspoons coriander
- 1/4 teaspoon cayenne
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons fresh dill
- 1 large lemon
- 2 cups plain Greek yogurt
- 1 cucumber
- 1 large tomato
- 8 English muffins, pita breads, or large lettuce leaves
Blueberry Superfood Smoothie
- 1 cup plain kefir or plain yogurt
- 3/4 cup coconut water, plus more if needed
- 1 frozen banana, cut into thick slices
- 1 cup fresh or frozen blueberries
- 1 small ripe avocado
- 1/2 teaspoon vanilla extract
- 1 tablespoon plus 1 teaspoon pure maple syrup
- 1–3 teaspoons hemp or chia seeds (optional)
Corn & Avocado Salad with Quick Pickled Onions
- 4 ears corn on the cob
- 1/3 cup white wine vinegar
- 1½ tablespoons sugar
- 1/2 medium red onion
- 1/4 cup chopped fresh cilantro
- 2 teaspoons extra-virgin olive oil
- 1½ ripe avocados
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