I’ve still got plenty of summer-inspired meals lined up this week, along with a few quick dinners that are perfect for busy weeknights. Whether you’re heading back to school or just want simple, satisfying food after a long day, these recipes are easy to pull together and full of flavor.
Here’s the menu for the week — fresh, seasonal, and approachable:
- Start the week with Summer on Toast: creamy ricotta, a bright tomato and basil salsa, and a poached egg perched on an English muffin. It’s a concentrated taste of summer and comes together in minutes; bagels or sourdough work equally well.
- Braised Black Bean Stew over cheesy polenta: a hearty, comforting dish that’s surprisingly simple to make. The rich black bean stew paired with melty polenta is satisfying and warming.
- Tortelloni with Corn Crema: a celebration of peak summer corn. The corn sauce is silky and rich yet fresh, making this a perfect way to showcase sweet corn.
- Crispy Roasted Tofu and Broccoli with Sesame-Peanut Pesto: an easy sheet-pan meal that turns tofu skeptics into believers. Crispy edges, tender broccoli, and a nutty, savory pesto finish make this a weeknight favorite for kids and adults alike.
- Sheet Pan Vegetarian Roasted Potato Nachos: loaded with all the good stuff, these nachos are a fun, communal way to end the week and celebrate getting through it. Roasted potatoes replace chips for a satisfying twist.
- For dessert, a buttery pound cake with salted caramel glaze — classic, simple, and utterly delicious.
Enjoy the week and happy cooking!
SUNDAY
SUMMER ON TOAST
Prep Ahead Tip: This recipe comes together quickly, so little to no advance prep is needed.
Vegan Substitutions: Use dairy-free ricotta or a plant-based mozzarella and omit the poached egg for a vegan-friendly version.
MONDAY
BRAISED BLACK BEAN STEW WITH CHEESY POLENTA AND FRIED SHALLOTS
Prep Ahead Tip: This comes together fast; you can cook the polenta or shred the cheese ahead if you prefer.
Vegan Substitutions: Swap cheddar for a dairy-free alternative to keep it vegan.
TUESDAY
TORTELLONI WITH CORN CREMA
Prep Ahead Tip: The corn crema can be made ahead and chilled; warm it gently before tossing with pasta.
Vegan Substitutions: Omit ricotta salata and choose vegan tortelloni or tortellini for a dairy-free option.
WEDNESDAY
CRISPY ROASTED TOFU AND BROCCOLI WITH SESAME-PEANUT PESTO
Prep Ahead Tip: Press and drain the tofu ahead of time to speed up the evening prep.
Vegan Substitutions: This recipe is naturally vegan as written.
THURSDAY
SHEET PAN VEGETARIAN ROASTED POTATO NACHOS
Prep Ahead Tip: If you’re making adobo from scratch, prepare it earlier. You can also roast the potatoes and make the salsa a day ahead to save time.
Vegan Substitutions: Use dairy-free cheddar or your favorite vegan cheese to keep this plant-based.
DESSERT
BUTTERY POUND CAKE WITH SALTED CARAMEL GLAZE
This simple, classic pound cake is tender and rich, finished with a glossy salted caramel glaze that balances sweetness with a touch of salt. It’s an easy, elegant dessert to round out the week.
SHOPPING LIST
For a printable shopping list, click here.