No one in my family loves veggies as much as I do. Regardless of their meat obsession, I make it a point to incorporate vegetables into EVERY meal.
This week I'm hitting them with veggie-centric dinners every single night. While they're not all vegetarian dishes, the veggies are absolutely the stars of the show. Each recipe is colorful, easy-to-make, and loaded with end of summer produce.
Chickpeas aren’t just for hummus and stews; they shine in Monday’s veggie burger. Salmon lettuce wraps are easy to double so you can check both lunch and dinner off of your list, hit mid-week with a skillet dinner and wrap up the week with stuffed squash, and a steak salad.
Green Goddess Veggie Burgers
These Green Goddess Veggie Burgers are meatless, relying on chickpeas to provide the body of the burger. I prefer to eat mine on a bed of lettuce, but the rest of my family is more traditional, so they stick to buns. The green goddess dressing can also double as a veggie dip in case you're a snacker like me.
Salmon Lettuce Wraps with Cucumber, Jicama, and Ginger
These salmon lettuce wraps make for a light and refreshing dinner recipe. The poached salmon fillets are tasty whether they're served warm or cold, so this is a recipe I would recommend doubling up for tomorrow's lunch. If your fellow diners are of the heartier appetite persuasion, add a cup or two of steamed rice to this meal.
Herbs de Provence Skillet Chicken with Potatoes and Greens
I make this Herbs de Provence Chicken at least once a month. Correction, I cook this recipe once a month. Once a quarter, I just assemble everything and freeze it (yes, freeze it!) because I'm bound to have a day during the month that "I just can't even." When that day rears its ugly head, it's so satisfying to whip this bad boy out. No need to add anything to it either.
Stuffed Delicata Squash with Pancetta and Goat Cheese
I don't know why I have such an affinity for goat cheese and pancetta, but I think the two are a match made in heaven: creamy cheese with briny, salty pork? Yep. Delicata is a winter squash that is typically in season in late summer to early winter, but if you can't find it at your local market, use patty pan or zucchini instead. If you want a straight-up vegetarian meal, omit the pancetta (and send it to me so I can double up on mine).Continue to 5 of 6 below.
Steak Salad with Miso Vinaigrette
This gluten-free recipe just seems ripe for Friday night dining. I usually begin marinating the steak on Thursday evening, and instead of searing it, I grill it. Get your family in on the prep by asking them to make the salad loaded with fresh greens, carrots, radishes, and apple. I top this recipe with some shredded red or Napa cabbage to add even more crunch.
Weekend Baking: Plum Walnut Skillet Cake
Bake up this Plum Skillet Cake for this weekend's baking project. Truth be told, it's even more fun if you "bake" it on the grill or campfire.