Weekly Menu: Colorful Abundance

standard June 13, 2016 Leave a response

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Minimalist Baker is one of my all time favorite blogs, especially for approachable, tasty, plant-based recipes for a crowd. I tend to attempt brand new recipes whenever I have a houseful of company coming over, and Dana’s recipes are always guaranteed to turn out perfect and are a hit with our guests. I just got my hands on the new Minimalist Baker’s Everyday Cooking before our May adventures and have been making everything out of it that I can since returning home. This week’s CSA box fit perfectly with recipes still on my to-make list, so in a throwback to the old days of cooking through cookbooks on the blog, this week is all about the simple and delicious recipes from this beautiful book.

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CSA Ingredients

  • Peaches
  • Mushrooms
  • Cucumber
  • Eggplant
  • Lettuce
  • Potatoes
  • Squash
  • Corn
  • Green tomatoes

Recipes

All 101 recipes in this book are brand new, so make sure to grab a copy to get the recipes!

  1. Zucchini Walnut Muffins
  2.  The House Salad
  3. Garlic Scalloped Potatoes
  4. Super Thick Three Bean Chili
  5. Squash, Kale, and Quinoa Bake

Prep

  • Bake muffins.
  • Make salad dressing.
  • Marinate and bake a batch of tofu or tempeh.
  • Prep potatoes and veggies for quinoa bake and chili

Plan

Dinners:

  • Monday: House salad and veggie burgers
  • Tuesday: Garlic scalloped potatoes with baked tofu
  • Wednesday: Super thick three bean chili
  • Thursday: Squash, kale, and quinoa bake
  • Friday: Leftover salad, potatoes, and tofu

Lunches: Working on a blueberry basil salad recipe this week. Plus leftovers to keep things easy.

Breakfasts: Blueberry yogurt smoothies and zucchini walnut muffins.

Have a delicious, colorful, and sunny week! 

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