Your July recipes are here
So you want to throw a summer party?
This July, I’m guest-chef-ing at Rancho La Puerta (thanks to
). I will be teaching cooking classes at their beautiful culinary school, and collaborating with the head chef for a garden feast. And Weeknight Simple subscribers are going to get a special sneak peak at my menu, because I think it will be right up your alley.If hosting is on your mind this summer, you’re going to love this edition of Weeknight Simple. You’re getting some stunning crowd-pleaser recipes, with a largely Mediterranean vibe, along with meal-prep instructions. Still 20-30g protein per serving and 30 plants/week when you make all 5 recipes.
And if you’re cooking for 1 or 2, just halve the amounts - you’ll find instructions on the recipe cards. My (awesome) recipe tester says this month’s recipes are truly irresistible and taste even better the next day! Which is exactly what you want during a heat wave - readymade meals that can be served straight from the fridge.
Plus
a shopping list organized by aisle (no more getting overwhelmed and making random decisions at the supermarket that have you wasting produce) - this month’s list should average you between $60-$120, depending on where you live and if you make the whole recipe or halve it.
clear meal prep instructions to get you from kitchen to dinner pronto while beating that evening brain fog
Remember you don’t need to make them all the same week, you can pick a couple and rotate through the list.
If you would like to stay a free subscriber, you can take the poll at the bottom of this email and vote for the recipe you want to see for free in next week’s newsletter.
Chilled Zucchini Soup with Crispy Chickpea ‘Croutons’
A velvety puree of zucchini that packs a surprise protein punch with hidden tofu and green peas. We top it off with the easiest turmeric-za’atar chickpea ‘croutons’ (that you’re guaranteed to make over and over for salads, snacking and beyond). Mint adds zest, white wine vinegar adds some acidity and the whole combination is just made for a cooling summer lunch on your deck or in the garden. Skip the tofu if you want a lighter soup.
21g protein - tofu, green peas, crispy chickpeas
Puffed Quinoa and Edamame Chaat
If you’ve been around my recipes for a while, you’ve probably encountered my chaat obsession. My take on chaat tends to be both produce and protein forward. This one packs in edamame, puffed quinoa, creamy avocado, roasted corn, crunchy peanuts and lots of texture. Be sure to invest in the puffed quinoa and tangy chutneys - they are essential to the dish and incredibly versatile. Use the puffed quinoa in other salads and even granola. Drizzle the chutneys over anything from toast to eggs. (Plus you can make this recipe and this and this). You can find links to my preferred brands at the bottom.
21g protein - edamame, peanuts, puffed quinoa
Herby Falafel with Beet Tzatziki
In some circles, this is known as “the best falafel I ever had”. What can I say, this is the truth. 🤷🏽♀️ Decide for yourself! These can be air-fried (my preferred method) or baked to yield moist, fluffy yet crisp falafels. My secret? Mixing in the oil with the batter. Served with a hot pink take on tzatziki, courtesy the powerhouse beet.
Adapted from The Vegetarian Reset.
24g protein - chickpeas, Greek yogurt
Curried Lentil Mushroom Bolognese
Q: What’s Indo-Italian cuisine? A: Italian with a dose of masala added. Indians are notorious for Indianizing everything, and despite my best efforts to keep flavors distinct, this influence slips in every now and then. My take on Bolognese features lentils, mushrooms and lots of veggies in a curried sauce. It can be consumed as a soup, on top of protein noodles, on quinoa, or even zoodles for a lower-carb meal (add a dollop of Greek yogurt).
Adapted from The Vegetarian Reset.
22g protein - lentils, high-protein pasta
Greek-style Quinoa Pilaf
Want a low-to-no-cook meal prep lunch that tastes even better at the end of the week? Meet my Greek-style quinoa pilaf. The dressing, herbs, feta, olives and artichokes really sink into the quinoa, the longer it sits in the fridge. This is exactly what the doctor ordered on a 90+ degree summer afternoon - a briny dish that transports you to the Mediterranean and leaves you refreshed.
21g protein - quinoa, puy lentils, feta, almonds
ICYMI: These Mediterranean-Style Nachos from Yasmin Fahr’s new cookbook will also fit neatly into this hypothetical summer party. I have another fabulous bonus coming up at the end of this month, so if you wanted to get a free trial of Weeknight Simple, there is no time like the present!
If you prefer to stay a free subscriber, please take the poll below to choose which recipe you want the most. The winning recipe will be sent out in my free newsletter next week.