I don’t know about you, but I feel like this week flew by. I’m definitely not complaining about it either! It still feels like full on summer around here and I’m longing for cooler fall days. Unfortunately, we don’t really get cooler weather until November or December 🙁 I guess that’s the way it is when you live in the desert.
I hope you all have a wonderful weekend and enjoy the recipes we have for you this week!
Rosemary Roasted Potato, Mushroom, and Lentil Salad from Hummusapien
Prep Ahead Tip: Lentils and dressing can be made ahead of time.
Garlicky Fettuccine with Tomatoes, White Beans, and Mascarpone from Eats Well With Others
Prep Ahead Tip: This recipe is quick to prepare.
Vegan/Gluten-free Substitutions: Substitute the mascarpone with a vegan ricotta or cheese to make it vegan. Use gluten free pasta to make it gluten free.
Crispy Tofu Bahn Mi Tacos from Making Thyme for Health
Prep Ahead Tip: Tofu can be pressed in advance up to 1 day in advance. Vegetables can be pickled up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan. Use corn tortillas to make gluten-free.
Lower Carb Zucchini Noodle Spaghetti Bake from She Likes Food
Prep Ahead Tip: Recipe comes together pretty quickly. You could make the entire thing up to 2 days in advance and heat in the oven before serving, if desired.
Vegan/Gluten-free Substitutions: Use vegan cheese to make vegan and gluten free pasta to make gluten free.
Mediterranean Quinoa Salad from The Roasted Root
Prep Ahead Tip: The quinoa can be cooked up to 3 days in advance.
Vegan/Gluten-free Substitutions: Omit the feta to make this recipe vegan. Recipe is gluten-free!
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