Big weekend here — my brother is coming over today. I’ve been counting down to this visit for a year. Before the pandemic he used to come almost every weekend to spend time with Remy, and I’m so ready to resume that routine. We’re all vaccinated (Remy excepted), so this feels as safe as possible for now. I’m looking forward to more cautious steps back toward normal life in 2021.
I’m also excited to have more people around to share my baking with — more taste-testers means more baking for me. I love feeding people; it’s in my Italian DNA. Tonight I’m making a big Indian feast by request, plus sourdough bread and cake. Tomorrow we’ll be at my mom’s for Easter, likely outdoors since a few family members aren’t vaccinated. For that I’m baking a huge blueberry slab pie I can’t wait to share.
Then on Monday it’s back to simple, healthy routines: quick, easy dinners. That brings us to this week’s meal plan. Here’s what we’re cooking:
- Garlic Swiss mushrooms on toast — anything on toast is great.
- Baked Greek pasta — those little cheese dollops are irresistible.
- Summer squash, tomato, and basil pasta — quick and light.
- Portobello fajitas — hearty and flavorful.
- Mexican chopped salad pitas — fresh and bright.
- Strawberry coconut chocolate cups for dessert.
Happy eating!
SUNDAY
GARLIC SWISS MUSHROOMS ON TOAST from Rhubarbarians
Prep Ahead Tip: Cook the mushrooms in advance and reheat before broiling to save time.
Vegan/Gluten Free Substitutions: Replace butter with olive oil or vegan butter, omit or swap the cheese for vegan mozzarella, and use gluten-free bread if needed.
MONDAY
BAKED GREEK PASTA from I Heart Vegetables
Prep Ahead Tip: This dish can be assembled 2–3 days ahead and baked when you’re ready to eat.
Vegan/Gluten Free Substitutions: Use gluten-free pasta for a gluten-free version and swap in vegan feta and mozzarella to make it vegan.
TUESDAY
SUMMER SQUASH, TOMATO, AND BASIL PASTA from Joanne Eats Well With Others
Prep Ahead Tip: This recipe comes together quickly, so there’s no need to prep much in advance.
Vegan/Gluten Free Substitutions: Use gluten-free pasta to make it gluten-free, or swap Parmesan for vegan alternatives like nutritional yeast.
WEDNESDAY
PORTOBELLO FAJITAS from Hummusapien
Prep Ahead Tip: Slice the vegetables ahead of time for a faster evening assembly.
Vegan/Gluten Free Substitutions: This recipe is naturally vegan and gluten-free.
THURSDAY
MEXICAN CHOPPED SALAD PITAS from She Likes Food
Prep Ahead Tip: This salad is best assembled just before serving to keep the pita crisp.
Vegan/Gluten Free Substitutions: The recipe is vegan; use gluten-free pita if you need it to be gluten-free.
DESSERT
STRAWBERRY COCONUT CHOCOLATE CUPS from She Likes Treats
SHOPPING LIST
For a printable shopping list, refer to the original meal plan PDF.