Sean and I are going to California this week, so it’s a short menu. We’re also loading up on vegetarian meals because we’ll be eating lots of meat on the road, though there is definitely more cheese here than there should be if we wanted to be healthy before eating junk for several days. But we do what we can.
Sean has been wanting to do veggie burgers but also wanting to use his grill time for exploring meat options, so a week where we’ll already be eating a lot of meat was a good opportunity to explore vegetarian grill options. Monday’s pasta just looked delicious, though zucchini turned out to be on sale at Safeway, which factored into my decision to opt for the zucchini variation on Tuesday’s recipe as well. Red bell peppers are also on sale, which are in the zucchini variation, so that worked out nicely. We won’t be here on Wednesday, so I turned to ATK’s make-ahead cookbook for something I could make on Tuesday that my sister could heat up after work on Wednesday, and was able to take advantage of corn being 8 for $1 at Sprouts this weekend. She’s covering food for the rest of the week, but she’ll have a long day on Wednesday so I wanted to make sure she’s taken care of – I’m just sad I don’t get to eat it, because it looks delicious.
Sunday, June 30: Ultimate Veggie Burgers, Master of the Grill
Monday, July 1: Farfalle and Summer Squash with Lemon, Capers, and Goat Cheese, The Complete Vegetarian Cookbook
Tuesday, July 2: Roasted Poblano, Black Bean, and Zucchini Enchiladas, The Complete Vegetarian Cookbook
Wednesday: July 3: Creamy Corn and Tomato Pasta Bake, The Complete Make-Ahead Cookbook
Thursday, July 4 – Sunday, July 7: Eating out…