Whether you’re vegetarian or not, you will find the meals in this week’s menu planner delicious and satisfying. I’ve chosen to eat a vegetarian diet for months at a time and have never felt wanting. After all, you’re really only cutting out a few ingredients when you switch to vegetarian meals and there are so many different grains, legumes and vegetables to choose from. If you’re looking for a change from the ordinary, try eating vegetarian for a week. If you already adhere to a vegetarian diet, I’m preaching to the choir, so ignore me and just get on with your week!
This week has a pizza night on Friday and I bring this up to you because if you’d like to make your own pizza dough for this night, you should make that dough on Tuesday or Wednesday. The dough will be much tastier after two or three days (and can last up to five days) and it would be a shame to only think about making it on the day you want to eat it. So, you’ve been advised!
Don’t forget to “Grab Your Shopping List” by clicking the button above. I’ve listed everything so that you can be sure you have all you need.
If you like planning your meals for week, you might also like to check out other weekly menu planners, including a 7-day plan for your air fryer or another 7 -day plan for your pressure cooker (or Instant Pot®). You can find all the Weekly Menu Planners here.
(The planned menu and grocery list has quantities for a family of four. You can alter the recipe quantities by clicking on the plus or minus buttons next to the serving size on the recipe card.)
People don’t often cook radishes, but they are really tasty when cooked – a little more mellow than when they are raw. They add a pretty pop of color to any dish too. I used mini zucchini for this recipe because they looked so cute with the radishes, but any zucchini will do. You can use fresh peas (if you’re lucky) or frozen. Be sure to save some pasta water to moisten the pasta if necessary and enjoy this bright sunny pasta.
These spicy corn cakes are fun to make and so tasty. They just need a side of green vegetable or green salad to go along with them. It is also really easy to make these ahead of time and then just re-heat them in the oven OR in your air fryer. The same goes for any leftovers the next day.
Wednesday: Wheat Berry Grain Bowls
This grain bowl is based on wheat berries – the edible part of the wheat kernel before it is milled into flour. If you don’t have or can’t find wheat berries, you could make this grain bowl using farro or barley or brown rice instead. You can also vary the roasted vegetables too, using what you have on hand. It’s putting it all the ingredients together that makes this recipe so tasty and satisfying.
Thursday: Black Bean & Mushroom Chili and Cornbread
This recipe for black bean mushroom chili calls for brown mushrooms, which have a deeper, earthier flavor than white button mushrooms, but you could use either in a pinch. The mushrooms and black beans together give this chili a meaty quality that satisfies vegetarians and meat-lovers alike. You can make this in your pressure cooker or on the stovetop and then pair it with a chunky piece of cornbread.
Friday: Spinach & Artichoke White Pizza
You can use your favorite store-bought pizza dough for this spinach artichoke white pizza recipe, or you can try the recipe for pizza dough here. Either way, this white pizza is a nice change from the traditional red pie. Of course, you’re free to top the pizza with whatever you like, but the artichokes and spinach do pair together nicely. Make this in the air fryer or in your 500ºF oven.
Saturday: Zucchini & Corn Tart with Salad
This tart is not quite a quiche, nor a gratin, but something in between. It’s a delicious vegetarian supper and I’ve left it to Saturday so that you have time to make your own pastry. If you have leftovers, this is also delicious re-heated for Sunday brunch. Serve it with a green salad dressed in a simple vinaigrette and perhaps a nice glass of wine.
Sunday: Roasted Squash Lasagna Roll Ups
This recipe for Roasted Squash Lasagna Roll-Ups has zucchini, butternut and yellow squash all rolled up with a cheesy white sauce and a hint of fresh sage. It is perfect for a family Sunday supper. The roll ups are easier to serve than traditional lasagna because you don’t have to cut the lasagna into squares.