This week, every meal I made except one had leftovers. I intentionally planned it that way because I knew that I was going to be super busy. So we ate half the meal the first night and the other half the second. This makes for a really easy week cooking-wise, but I suppose it doesn’t make the most interesting What I Ate This Week post, does it?
Sesame Soy Spaghetti Squash with Broccoli and Edamame // I found this on Photograzing and pinned it with the intention of making it soon since we had edamame that had been sitting in the freezer for a long time. I loved the sweet and savory Asian-inspired sauce in this recipe–so good!
Kitchen Sink Pasta // I had kalamata olives, roasted red peppers, artichoke hearts, and sun-dried tomatoes that probably should have been used a week or two ago. Oops! I added those to pasta, along with caramelized onions and Swiss chard from the garden (yes, I finally harvested my Swiss chard–the chard I planted in June!). It was kind of like my Mediterranean Style Rotini, minus the panko.
Kale & Sweet Potato Stuffed Shells with Vegan Alfredo Sauce // I stuffed the shells with mashed roasted sweet potatoes and sauteed kale and then topped them with the sauce I used in this recipe (minus the rosemary) and crispy sage leaves. Delicious!
Thai Pizza // I’m totally missing Glass Nickel’s Thai Pie, so it was time to break out this recipe. It’s not quite the same, but it’s pretty close.
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