Anyone who knows me knows I like to have a plan for stuff in advance, almost definitely to a fault. Summer absolutely throws me off my game because last-minute plans come up so often, leaving me with uneaten produce and a sad bank account from buying groceries but then going out to dinner every night. So I’m thrilled that I get four uninterrupted nights of cooking at home this week before heading to Montana for a Bachelorette this weekend. Here’s what I’ll be serving up!
Having some friends over for dinner and needed to swing a vegetarian and gluten-free menu.
- Pesto Pasta Salad made with gluten-free penne and garlic scape pesto that I made and froze a few weeks ago.
- Fennel and Pecorino Salad
- My favorite roasted broccoli (ft. some very cool romanesco from this week’s Spoonfull Farm CSA, pictured below!) – super simple, but I’ll write a post about how I prepare it.
Got a bunch of zucchini in aforementioned CSA box this week, so I’ll be making this beautiful Zucchini and Ricotta Galette from one of my faves, Smitten Kitchen. I made her White Bean and Leek galette this winter and it was amazing, so I’m excited for a summery version!
Super amped to try this Cherry and Peach Panzanella from What’s Gaby Cooking. It’s beautiful, and I love a good stone fruit panzanella. I’m using all nectarines instead of half nectarines/half peaches, and all Rainier Cherries because really, why not?
I have a 9:15pm flight to Billings, MT, and then have to drive an hour and a half to our final destination, so I need something a cut above airport or airplane food to keep me going. I’m going to try out #14 on this list of quick and simple summer meals from Mark Bittman.
Hope everyone’s enjoying their Sunday and getting excited for all the food you’re going to cook this week!