This week's meal plan has something for everyone – creamy pasta, plant-packed salads & wraps, 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 crispy chickpeas.
Who knew the secret ingredient to a creamy vegan pasta sauce was tofu? This simple & delicious recipe comes together with less than 10 ingredients and 30 minutes.
Panzanella is an Italian chopped salad that is made with stale 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 seasoned tofu.
Put a plant-based spin on a classic caesar salad wrap with this recipe! Marinated tempeh is tossed in in a vegan kale-caesar salad with a creamy, cashew-based dressing.
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.
