This week our pantry plan is sponsored by our friends at Filippo Berio Olive Oil and we’re featuring a wide range of recipes all made with heart-healthy and flavorful olive oil! Stock your pantry with a bottle (or two) and whip up this week’s menu!
Things to Use This Week: Use this as a guide for what to stock up on at the store, or what to grab from your pantry.
Use these as a guide for inspiration. Just because you don't have every single ingredient doesn't mean you can't replicate the main flavor of the dish!
Fire Up the Grill
Now is perfect time to grab a few of your favorite veggies and get your grill on!
If you're grilling out this week, marinate zucchini, eggplant, bell peppers, mushrooms or red onions in balsamic vinegar and olive oil! Serve these as a side to portobello mushroom burgers!
You can't go wrong with roasted eggplant, especially when its marinated in herbaceous spice blends like Za'atar! Quick tip: Make a crosshatch with a paring knife before marinating, that way you’re able to get all those delicious flavors permeating through the eggplant.
A fresh basil cucumber gazpacho is perfect for a light dinner as we ease into summer. Add one red chili pepper or one teaspoon of red chili flakes for some extra heat! It's the perfect contrast to a cold gazpacho.
Serve up a hearty grain salad tonight with lots of roasted vegetables mixed in! This farro salad is super adaptable to whatever you have on hand and the leftovers are delicious after sitting the lemon dressing overnight.
Load up on your greens and make this delicious vegan broccoli salad. It’s full of hearty vegetables, edamame, tofu and dressed in a delicious peanut dressing!
Quickly whip up a batch of this zesty salsa and use it in tacos, salads, spread it on sandwiches, or just serve as is with a side of your favorite tortilla chips! The salsa comes together in less than 10 minutes, so its the perfect snack for an impromptu picnic!
