The Weekly Round-Up: 5/14 – 5/19

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Sunday: Eggplant Parmesan
Eggplant Parmesan

We didn’t actually wind up making this last week — it seems like a great meal for a rainy, rainy day.

Ingredients for Eggplant Parm:
1 eggplant
Bread for breadcrumbs
Parmesan cheese
3 eggs
2 cans (14.5 oz) diced tomatoes
1 small bunch basil
Mozzarella Cheese

Pasta of choice (for serving)

Monday: Enchiladas
Veggie Enchiladas a la Jamie Oliver

Enchilada Ingredients:
2 red or yellow peppers
2 ears corn on the cob/frozen corn
1 large can black beans
6 spring onions
1 bunch coriander
1 lime
1 large can plum tomatoes
Cheddar cheese
8 tortillas of choice

Tuesday: Spring Nourish Bowl
Spring Nourish Bowl

Spring Nourish Bowl Ingredients:
1 cup quinoa
1 bunch asparagus
3-4 turnips
2 cups sugar snap peas
3 radishes
1 bunch cilantro
4 eggs

Dressing Ingredients to Check For in the Pantry:
rice vinegar, sesame oil, white miso, tahini, honey, ginger

Wednesday: Spinoccoli Pizza
Spinoccoli Pizza

Sauce Ingredients:
¾ cup heavy cream or half-and-half
1 clove garlic
6 tbsp. freshly grated Parmesan cheese

1/2 cup baby spinach
1 cup broccoli florets
2 oz. shredded mozzarella
2 oz. shredded cheddar

Pizza Dough Recipe:
Pizza Crust

Thursday: Burrito Bowl
Burrito Bowl

Ingredients for Burrito Bowl:
Brown rice
15-ounce can black beans (I often use a larger can)
Handful of cilantro
1 onion (I add this for extra veggies/flavor)
2 pints cherry tomatoes
1 avocado
Corn (I use frozen)
Sour cream and other fixings for serving (We sometimes eat this with tortilla chips)

Friday: Scrounge Day
Every once in a while, I try to make an effort to use up miscellaneous leftover ingredients. Today will be one of those days!

Peanuts COMIC

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