What To Eat This Week: 6/21/20.

Hello hello! This week’s menu is delicious.

This week we have summer pasta, delicious salads and the most incredible summer rolls…

Start out the week with this crispy chickpea chopped salad. It’s a wonderful meatless meal that has so much crunch and texture. And the dressing is straight up drinkable.

For taco Tuesday, let’s go with these crispy black bean tostadas with summer garden vegetables! These beans are incredible and can be made ahead of time. Leftovers are great too!

Shrimp salad rolls are on the menu for Wednesday. These will taste like a slice of summer. Especially if you serve them with kettle chips and a cold beer!

This roasted garlic bucatini with burst tomatoes is such a simple, classic meal. But it’s loaded with flavor. Summer comfort food!

Friday = peach night. We’re going fancy with this peach ricotta pizza with spicy microgreens. It’s an oldie but goodie.

The ultimate weekend salad finished our menu: rosemary chicken, bacon and avocado salad. It’s DIVINE.

For breakfast (or even lunch, if you’re working at home), go with these summer breakfast tacos! I have a version of these coming in my next book and love ’em. Another lunch option are my green goddess tuna melts!

What’s on your menu this week?!