Meal Plan: Summer 2014 Week 4

Share this...
Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on StumbleUponShare on YummlyBuffer this pageShare on LinkedIn

This week’s meal plan is vegetarian and features amazing summer flavors like corn, greens, peaches, and blueberries.  To access this week’s grocery shopping list click here.

Summer 2014 Week 4vegan taco saladVegan Taco Salad from Shutterbean

Prep Time: 15 minutes Total Time: 15 minutes

Ingredients: romaine lettuce, corn, black beans, red bell pepper, sugar plum tomatoes, green onions, jalapeño, radishes, avocado, tortilla chips, cilantro, avocado, lime juice, olive oil, salt, garlic, chipotle tabasco.

I’m trying to use up the surplus of radishesI have in my garden and this salad helped me with that.  I used collard greens and spinach instead of romaine and decided to use some blue cheese dressing instead of the one in the recipe (which un-veganized it).  I used chives instead of green onions, and added lots of cilantro as garnish.  We all really enjoyed this fresh salad.

peach caprese saladPeach Caprese Salad from Iowa Girl Eats

Prep Time: 15 minutes Total Time: 15 minutes

Ingredients: fresh mozzarella, peaches, vine ripened tomato, basil, olive oil, balsamic vinegar, salt and pepper.

This recipe is also featured in Top 10 Unique Caprese Salads and is delicious! It reminds me of the amazing peach pizza found in week.  I doubled the recipe in this week’s shopping list so it is enough for four people instead of 2.  This is one of my favorite caprese salads.

savory kale corn and feta galetteSavory Kale, Corn and Feta Galette from White on Rice Couple

Prep Time: 45 minutes Cook Time: 1 hour Total Time: 1 hour 45 minutes

Ingredients: flour, unsalted butter, salt, egg, heavy cream, olive oil, medium garlic kale, corn, dill, black pepper, feta.

You can sped this up by using store-bought prepared pie crust, which is what I did (pregnancy makes me lazy okay!?) I forgot to pick up dill at the store but I didn’t even miss it in the recipe, I garnished with basil instead.

leek and corn flatbreadLeek and Corn Flatbread from Smitten Kitchen

Prep Time: 15 minutes Cook Time: 35 minutes Total Time: 50 minutes

Ingredients: olive oil, butter, leeks, chard, salt, pepper, corn, cornmeal, goat cheese, pizza dough.

Even my kids liked this pizza. I used pizza dough from Trader Joe’s and honey goat cheese.

bluberry brie and lemon curd grilled cheeseBlueberry, Brie and Lemon Curd Grilled Cheese from Two Peas and Their Pod

Prep Time: 5 minutes Cook Time:  10 minutes Total Time: 15 minutes

Ingredients: blueberries, water, sugar or honey, bread, butter, brie, lemon curd.

I doubled the recipe in the shopping list so that it makes four sandwiches instead of two.  This sandwich is technically categorized as a dessert sandwich, but we ate it for dinner and loved it that way! You only live once, right?!

Last week’s meal plan:

Summer 2014 Week 3 | Rainbow Delicious

Two week’s ago:

Summer 2014 Week 2 | Rainbow Delicious

Subscribe to receive weekly meal plan


Print Friendly, PDF & Email
(Visited 882 time, 1 visit today)
Share this...
Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on StumbleUponShare on YummlyBuffer this pageShare on LinkedIn


  1. I adore this!

Speak Your Mind