This pasta is filled with spring peas, asparagus and mushrooms! Pesto is best consumed the day of, but use any leftovers throughout the week on eggs, sandwiches, or salads. Use your favorite, tried and true pesto recipe here!
You won't even come close to missing the tuna in this delicious vegan rendition of one of my lunchtime favorites. I opted for shallots, garlic, green onion, fresh tomatoes, cornichon pickles, and dill. Slather this mixture on some lovely pieces of toast and you've got your new favorite lunch! Make this a day or two in advance for quick and easy lunches throughout the week!
If you're going to pick up chickpeas, it's always a good ideas to pick up an extra can for bowls like these! Pick a base, roast any vegetables you have laying around, dress up the chickpeas in Za'atar and make a delicious dressing! This is a great recipe to use up leftover ingredients in the middle or end of the week.
Use any leftover pesto or dressing from last night's chickpea bowl and use it to dress this spring berry salad! Feel free to mix in your favorite salad toppings and make it your own.
Mussels are easier to cook than you think! Sauté a few aromatics together, deglaze with some wine or sake, add the mussels, cover for 4-5 minutes and you're basically done! Serve these up with French fries or crusty bread!
