This week's meal plan has something for everyone – a one-pot pasta, vegetarian dishes (that meat lovers will enjoy, too), tender & versatile chicken, plus a delicious drink to close out the week.
Per usual, we're leaning into seasonal ingredients. This week, we're using tons of tomatoes along with zucchini, watermelon, peaches, and so much more.
We hope you make these recipes at home! Tag #feedfeed and @thefeedfeed on social for a chance to be featured.
If you haven't tried chef Thomas Keller's iconic zucchini recipe, the time is now! It's a great way to use ripe zucchini and tomatoes, it comes together quickly. To maximize flavor, the zucchini is pan-fried for 5 minutes, then cooked in the oven for an additional 30 minutes. Serve this summery dish alongside baked salmon.
Use your favorite gluten-free pasta to make this light & creamy one-pot pasta that has more than 1000 4-star reviews on our site. This recipe requires less than 10 ingredients, and you can have it on the dinner table in just 15 minutes. The ingredients listed serve 1, so if you're making this for a few people, be sure to adjust measurements accordingly.
Panzanella is an Italian chopped salad that is made with stale gluten-free bread to soak up the fresh veggie juices at the bottom of the bowl. This version has the usual tomatoes, in addition to fresh cucumber, snap peas, avocado, and radishes. Serve this with grilled shrimp.
You can make this bruschetta chicken using grilled or baked chicken cutlets.The ratio between delicious bruschetta topping and chicken is just perfect! Serve this with grilled gluten-free bread for dinner.
If you need another reason to use your grill this summer, try this refreshing margarita. The watermelon and peaches pick up a slight smoky flavor that is complemented by tangy lime, sweet triple sec, and fresh mint.
