Meal Plan Menu | Week of 7/06/20
Get ready to enjoy quick summertime meals where fresh, seasonal vegetables take center stage in this week’s meal plan menu. Each easy weeknight recipe utilizes colorful produce and homemade sauces and spice mixes to add extra layers of flavor the whole family will love.
Za’atar Salmon Poke Bowls with Lemon Paprika Aioli
This poke bowl is a delicious fusion of Hawaiian and Mediterranean flavors with the addition of zesty za’atar spice. Be sure to select sushi grade salmon if you prefer to serve the salmon raw, or try lightly searing the salmon – either way is super tasty! To build the perfectly balanced poke bowl, start with a bed of fluffy rice and add chopped spinach, creamy avocados, and sweet orange segments. Top with za’atar salmon, fresh cucumber salad, and drizzle homemade lemon paprika aioli over the entire bowl for a burst of fresh flavor in each bite!
Poke bowls are easy to adapt for a variety of dietary needs. Use tamari in place of soy sauce for a gluten-free bowl. Skip the rice and add extra spinach for a great Paleo option. Try tofu in place of salmon for a budget-friendly vegetarian Za’atar Tofu Poke Bowl.
Grilled Bisteca & Vegetables with Charred Green Onion Vinaigrette
With an abundance of fresh, seasonal veggies such as bell peppers, zucchini, and eggplant served with a classic grilled steak, this meal is destined to become a summer favorite in your household! Grilling the steak, veggies, and flatbread brings out even more delicious flavors in these foods thanks to the Maillard reaction – where new, tasty flavor compounds are created as the food browns and develops grill marks. Spoon homemade charred green onion vinaigrette over the steak and veggies to add a smoky flavor to the entire meal. Use the flatbread to soak up extra sauce and juices on your plate. Yum!
If you prefer to skip the bread for a Paleo or gluten-free meal, we got you covered! We’ve included a summer tomato side salad recipe that’s a delicious alternative. If you love grilled veggies, you must try our vegetarian Grilled Vegetables with Charred Green Onion Vinaigrette served with a refreshing tomato lentil salad.
Cajun-Style Fried Dirty Rice with Andouille Sausage
Our twist on Cajun “dirty” rice is weeknight-friendly and packed with andouille sausage and kidney beans for protein and hearty veggies such as celery, green bell peppers, and okra for fiber, making it a satisfying dish the whole family will love. We use the same method as fried rice by sauteing meat with aromatics and then adding rice and veggies. We also include a big dose of zesty Cajun spice to kick the flavor up a notch! Feel free to add your favorite hot sauce for even more spicy goodness.
All diets can enjoy Cajun-style dirty fried rice with a few simple substitutions. Vegetarians will replace the andouille sausage with soyrizo or any vegan sausage. Our Paleo members will use cauliflower rice and Bragg’s or coconut aminos and we recommend tamari in place of the soy sauce for a delicious gluten-free alternative.
Grilled Vegetable Eggs Benedict with Strawberry Cucumber Smoothie
Who doesn’t love breakfast for dinner? Especially when it comes together in just 30 minutes and uses fresh, seasonal fruits and veggies?! This recipe for eggs benedict utilizes leftover grilled vegetables and lemon paprika aioli from earlier in the week to minimize prep and maximize summertime flavor. Served over toasted English muffins with a refreshing strawberry, spinach, cucumber smoothie on the side, this is breakfast-for-dinner you can definitely feel good about!
This naturally vegetarian recipe for eggs benedict can be made gluten-free by using your favorite GF English muffins. For a fun twist on breakfast for dinner, try our Paleo Grilled Vegetable Scramble with bacon and smoothie on the side.
“I love using [Cook Smarts’ meal plan] service! It truly makes it easy to explore different foods and different diets.”
– Catharine I. (Member since Jan 2017)
Smart meal planning ideas come with every weekly menu. The smarts listed below are only a portion of the meal prep tips we include to help you make the most of your ingredients and your time. Join our community to get the full benefits of our meal plan service every day!
Meal Planning Tips
- Making sauces ahead of time is a great time-saver. The Lemon Paprika Aioli for Monday and Thursday’s meals and the Charred Green Onion Vinaigrette for Tuesday’s grilled dinner can both be made up to 5 days in advance.
- We love planning to cook once and eat twice! This saves time and money by preventing food waste. All diets will make a double batch of grilled vegetables to enjoy on Tuesday and Thursday. Plan for a little extra time to grill the veggies, as you don’t want to overcrowd the grill.
- Make a double batch of rice to use in Monday’s poke bowl and Wednesday’s Cajun rice.
- Enjoy Lemon Paprika Aioli in two different dishes – in Monday’s fusion poke bowl and Thursday’s grilled vegetable eggs benedict.
- To start your morning with a kick, warm up leftover Cajun-Style Dirty Fried Rice and add a fried egg for a delicious and hearty breakfast.
- Add leftover chopped grilled vegetables to sandwiches for an extra boost of veggies during lunchtime. We especially love this panini recipe for a gourmet sandwich.
- Get creative with pizza night! Top pizza dough (or extra flatbread from earlier in the week) with thinly sliced leftover grilled bisteca, chopped grilled vegetables, your favorite cheese, and leftover fresh spinach. After the pizza is finished baking, drizzle on some leftover Charred Green Onion Vinaigrette.
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We create memories around the dinner table.
All meals come with gluten-free, paleo, and vegetarian options, as well as a grocery list and optional weekend prep steps. Join our weekly meal plan service to get the grocery list, dinner steps, and more cooking tips for these 4 simple dinners.