Feedfeed 2018 Weekly Meal Planner: August 26

Last Call For Summer Produce!

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Pompeian

by @thefeedfeed

With the end of summer in sight, we're scooping up ALL the summer tomatoes to feature in this week's menu.

Thanks to our friends at Pompeian for sponsoring this edition of Make This Now.

THE MENU
Sunday Heirloom Tomato and Grilled Halloumi Panzanella with Basil Oil
Monday Sweet Potato Waffle Stack
Tuesday Chicken Gyro Salad with Tzatziki Dressing
Wednesday Breakfast Stuffed Portobello Mushrooms
Thursday Roasted Tomatoes with Fresh Mozzarella, Basil, and Toasted Ciabatta
Friday Hot Honey and Soppressata Pizza
Weekend Bonus Chickpea Crepes with Smashed Avocados

THE GROCERY LIST
(the must-haves!)

1 (1 lb) loaf of day-old sourdough bread
1 (1 lb) loaf ciabatta bread
2 pitas
1 bunch basil
1 bunch lacinato kale
6 lemons
4 large heirloom tomatoes
1 (1 lb) container tomatoes on the vine
2 pints cherry tomatoes
1 bunch fresh thyme
3 avocados
2 English cucumbers
2 large sweet potatoes
1 bunch fresh dill
1 head romaine lettuce
1 red onion
1 bunch chives
4 large portobello mushrooms
1 zucchini
1 red pepper
1 summer squash
1 lime
1 red chili
chia seeds
1 (1 lb) bag chickpea flour
5 boneless skinless chicken thighs
1 lb bacon
4 oz thinly sliced soppressata
1 (8 oz) container plain yogurt
2 (8 oz) balls fresh mozzarella
1 (8 oz) block halloumi cheese
1 (1/4 oz) packet active dry yeast
1 (12 oz) light beer, or replace with water
1 (28 oz) can whole peeled tomatoes

PANTRY ESSENTIALS
(things we assume you have,
but if not, stock up!)

Pompeian Organic Extra Virgin Olive Oil
kosher salt
freshly ground black pepper
1 head garlic
2 dozen eggs
paprika
honey
flour
flaky salt

OPTIONAL
(things that will add great flavor but are not required)

red pepper flakes
hemp protein powder

THE RECIPES

Heirloom Tomato and Grilled Halloumi Panzanella with Basil Oil

If you've never grilled halloumi, what are you waiting for?! The flavor and texture is a cross between mozzarella and feta but it doesn't fully melt, making it perfect for grilling. Top with some juicy tomatoes, sourdough bread, kale and a vibrant basil oil dressing and you have a quintessential end of summer salad.

GET 50+ SALAD RECIPES >

Feedfeed Tip Massaging the kale with lemon juice before tossing it with the rest of the salad ingredients helps to tenderize the leaves making it easier to digest while giving it a more palatable texture.

Sweet Potato Waffle Stack by @bondiharvest

Waffles on a weeknight? Yes, please! These savory sweet potato waffles might kick your favorite sweet version to the curb.

GET 50+ SWEET POTATO RECIPES >

Feedfeed Tip Make a double batch of the sweet potato waffles and store the extra in the freezer for a quick on-the-go breakfast, lunch or dinner.

Chicken Gyro Salad with Tzatziki Dressing by @localhaven

Summer eating at its finest! If you need a shortcut, consider substituting the grilled chicken thighs with shredded rotisserie chicken.

GET 50+ MEDITERRANEAN-INSPIRED RECIPES >

Feedfeed Tip Layer leftovers in quart sized mason jars for a great lunch option.

Breakfast Stuffed Portobello Mushrooms by @craveworthybites

This recipe is great for an easy weeknight dinner, but is also perfect to make the next time you are entertaining for brunch!

GET 50+ BAKED EGG RECIPES >

Roasted Tomatoes with Fresh Mozzarella, Basil, and Toasted Ciabatta by @lindseyeatsla

The only way to improve peak season tomatoes? Roast them with a generous glug of olive oil and a few cloves of garlic!

GET 50+ TOMATO RECIPES >

Feedfeed Tip Craving something a little heartier? Make 1 pound of pasta and toss it with the roasted tomatoes; smashing them with a fork slightly to create a rustic sauce.

Hot Honey and Soppressata Pizza

Pizza night, meet hot honey. You're welcome. This simple pizza crust is made with beer for added flavor, but you could use warm water if you prefer.

GET 50+ PIZZA RECIPES >

Weekend Bonus
Chickpea Crepes with Smashed Avocados

Bet you can't eat just one of these crispy chickpea crepes (aka Socca). Top them with avocado, tomatoes, salad, fried eggs; the options are endless! Plus, the batter can be kept in an air-tight jar in the fridge for up to a week so be sure to make a double batch!

GET 20+ CHICKPEA RECIPES

Chickpea Crêpes with Jodi Moreno and Giora