Gluten-Free Meal Plan: August 20


This week's meal plan is for all of our simple home cooks who are passionate about seasonal flavors. After all, it was Julia Childs who said that "cooking well does not mean cooking fancy."

The dishes we're making this week may look fancy, but they are easy to make and packed with fresh flavors.

We hope you make these recipes at home! Tag #feedfeed and @thefeedfeed on social for a chance to be featured.

MONDAY Fruity Caprese Dinner Salad
By @theroguebrusselsprout

Trust us when we say this is the salad of our dreams. It's packed with summertime produce like apricots, figs, avocado, fresh herbs and edible flowers. The flavors in this salad are unmatched – sweet, tart, and refreshing. It's perfect for a weekday lunch, a weeknight dinner, or side dish when entertaining guests. Not to mention, it's vegan & gluten-free, so everyone can enjoy it regardless of dietary restrictions. 


TUESDAY Chicken Spaghetti Alfredo
By @dianemorrisey

Can you believe this restaurant-worthy recipe takes just 30 minutes to make? To save time, pan-sear the chicken while the pasta cooks. Once you have the pasta and chicken prepped, the creamy alfredo sauce comes together. Toss in peas & parsley, and you're good to go! (This recipe calls for regular pasta, so swap in a gluten-free alternative.)


WEDNESDAY Mixed Melon & Prosciutto Salad
By @thedelightfulcook

Everyone needs a fruit & prosciutto salad in their back pocket for summer! Use a variety of types of melon for the best flavor. Serve this with a crispy baguette for an easy meal.


THURSDAY Zucchini Galette with Ricotta
By @andrealoretdemola

This flaky galette is filled with an herby ricotta mixture and topped with layers of thinly sliced zucchini. Served on top of a flaky crust, the creamy herbed ricotta & succulent squash make this a mouthwatering summer meal.


WEEKEND BONUS Tomato Sauce Pressure Canning
By @chezlarae

If you love canning summer tomatoes, but hate the hassle of a water bath, this recipe is for you! Pressure canning cuts the tomato processing time in half and you don’t have a boiling cauldron going for hours.