Feedfeed 2018 Weekly Meal Planner: August 5

Summer at its finest!

This week it's all about the sweet cherry tomatoes and fresh herbs! Sign up for our Weekly Meal Planner Email Newsletter here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!

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

Sunday Feedfeed Sunflower Seed Pesto Pasta with Cherry Tomatoes
Monday Seared Salmon Steaks with Wasabi Vinaigrette and Steamed Haricot Vert
Tuesday Watermelon Gazpacho
Wednesday Pesto Potato Tacos
Thursday Fairy Tale Eggplant Sheet Pan Salad With Fennel, Cherry Tomatoes, White Beans and Lemon Vinaigrette
Friday Burst Tomato Panzanella Salad with Peppercorn Crusted Rib Eye
Weekend Bonus Chocolate Olive Oil Ganache

(the must-haves!)

4 cups mixed greens and herbs (we used 3 cups arugula and 1 cup of basil)
6 lemons
1 lime
8 oz roasted unsalted sunflower seeds
2 lbs spaghetti (or pasta of choice)
3 pints cherry tomatoes
4 (6 oz) salmon steaks
1 lb haricot vert, trimmed
5 oz container watercress (or arugula)
1 small tin wasabi paste
1 bunch fresh chives
1 small seedless watermelon
1 english cucumber
1 large tomato
1 red bell pepper
1 red onion
2 small beets
1 bunch cilantro 
8 oz crumbled feta
2 pounds fingerling potatoes
10 small corn tortillas
8 oz crumbled goat cheese
1 radish bunch
1 bunch basil
1 large fennel bulb
6-8 fairy tale eggplants (or one large eggplant)
1 (15 oz can) cannellini beans
1 bunch flat-leaf parsley
1 tin anchovy fillets
4 boneless rib eye steaks
6 oz grainy bread
1 bunch chard
1  (15 oz) can cannellini beans, rinsed and drained
Ice Cream (of choice) 
8 oz dark chocolate chips

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

Pompeian Organic Extra Virgin Olive Oil
salt and pepper
Pompeian White Wine Vinegar
Pompeian Organic Red Wine Vinegar
red pepper flakes
grainy mustard or dijon 
granulated garlic

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

8 oz grated Parmesan cheese 
1 serrano pepper
1 (5 oz) jar oil-packed tuna

Feedfeed Sunflower Seed Pesto Pasta with Cherry Tomatoes

It isn't summer without a big ol' jar of pesto, right? We used a mix of basil and arugula in this batch of pesto along with sunflower seeds instead of pine nuts for a budget friendly dinner.  You'll be using the leftover pesto later in the week so be sure to store it in the fridge covered with a layer of olive oil to preserve the color and freshness.

Feedfeed Tip Don't hold back on the olive oil here; healthy fat is key to a good pesto! Be sure to rinse your greens of choice thoroughly; there's nothing worse than sandy spaghetti!
Seared Salmon Steaks with Wasabi Vinaigrette and Steamed Haricot Vert by @thedaleyplate

The slight kick from the bright and citrusy wasabi vinaigrette is the perfect accompaniment to the rich salmon steaks. 


Feedfeed Tip You can cook this fish on a grill pan over the stove, or directly on your outdoor grill. If the thought of grilling salmon still gives you stress, lay some foil down on the grill and sticking won't be a problem. 
Watermelon Gazpacho by @ashamorskitchen

Light, refreshing and full of spice this Watermelon Gazpacho is summer in a bowl!  It gets a nice earthy flavor and pink hue from the addition of roasted beets. 


Feedfeed Tip Need to cool things down quickly? Toss this gazpacho in an ice filled cocktail shaker and give it a shake before serving if you don't have time to wait for the 2 hour chilling time. 
Pesto Potato Tacos by @cookingwithcocktailrings

Remember that pesto you made Sunday evening? Put it to good use in these fingerling potato tacos! 


Fairy Tale Eggplant Sheet Pan Salad With Fennel, Cherry Tomatoes, White Beans And Lemon Vinaigrette by @emily_c99

Toss everything on a sheet pan and you've got dinner in 25 minutes! We recommend serving this over angel hair pasta with oil-packed tuna for a protein boost. 


Feedfeed Tip  If you can't find fairy tale eggplants, you could replace with one large eggplant cut into 1-inch chunks.
Burst Tomato Panzanella Salad with Peppercorn Crusted Rib Eye by @theoriginaldish

This summer stunner is how we plan on ushering in the weekend! 


Feedfeed Tip Rib eye can be quite pricey, but IOHO, it's always worth it!  Be sure to let your cooked steak rest for at least 10 minutes before slicing and serving. If you are looking for a more affordable alternative, you could swap the rib eye for skirt steak. 
Weekend Bonus
Chocolate Olive Oil Ganache

Fair warning; you are going to want to make a double batch of this because you'll be adding it to everything! The olive oil gives the chocolate sauce a magic shell type texture while the taste is fruity, spicy and pleasantly bitter.