The Sunday Menu is a look at what I’m cookin’ up to feed my family of 6, fave ingredients, and other reflections on all things delicious. Grab a snack and let’s hang out in the kitchen…
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Happy Sunday all! I’m writing this as I nibble a slice of banana bread that I made a few weeks ago and stuck in the freezer— past Brittany was looking out for future Brittany, and I appreciate her for that. I’m also enjoying a second cup of coffee and a massive juicy peach from our CSA.
After about 5 weeks of on-and-off travel it feels SO GOOD to be home with a fridge full of produce and home-cooked meals once again! As much as I love the treat of eating out, I am so grateful to have full autonomy over what I’m eating again.
I feel my absolute best when I’m consuming a variety of fresh fruits and veg, so thank goodness for our garden and CSA keeping us fueled with wholesome foods from the earth in between our travels.
Today, I’m sharing a roundup of meals we have been enjoying through the busiest days of summer—whatever pace life finds you at right now, I hope some of these recipes bring you nourishment and pleasure, just as they did for us.
banana bread— whenever those bananas turn brown, I make this amazing banana bread, and sometimes I make two loaves and freeze one
tofu scramble— a staple this summer using tofu and whatever veg we have on hand. I got tofu scramble at a cafe in Boston that was only seasoned with Old Bay and tossed on the griddle— so I’ve been doing that because it’s too easy and so delish. I like mine with mushrooms, peppers, jalapeños, and spinach. My husband and kids add tomatoes.
blueberry pancakes— our regular pancake recipe, with fresh blueberries and Vermont maple syrup
breakfast burritos— tofu scramble, spinach, a can of black beans and roasted potatoes. And sometimes a roasted red pepper. I make these as easy as possible (roast the potatoes in the oven and then toss everything else on the skillet) and then stash them in the fridge or freezer. They have been CLUTCH for all our travels.
oatmeal— 2 parts oatmeal + 4 parts water (and some chia seeds), bring to a boil, then simmer with a lid on. Some toppings we enjoy: frozen blueberries, bananas, nuts and seeds, raisins, brown sugar or maple syrup, sautéed apples if we have them, chocolate chips, cinnamon, and milk.
5-ingredient blender oatmeal pancakes— an easy, wholesome staple
cereal or granola & soy milk
Lunches have been a lot of leftovers, veggie burgers or dogs at the lake, or whatever veg is ripe in the garden or in our CSA, sautéed in extra virgin olive oil with a little sea salt (so good!).
veggie pancakes— with things like cabbage, zucchini, and other veggies in abundance right now, I’ve been making these tofu veggie pancakes, and they are so darn yummy; my kids love ‘em too. The liquid is blended silken tofu, which adds extra protein and a chewiness that balances the crisp veggies perfectly. This is a great recipe for using any veggies up— it’s very flexible.
fresh spring rolls & hoisin or peanut sauce— I use whatever veg I have on hand— typically lettuce, carrot, cucumbers, cabbage, and jalapeños, but also microgreens, radish, green onions, etc., and some tofu (marinated or smoked or straight up, whatever I have time for). And any herbs I have around, cilantro for sure and mint if I can. Dip a sheet of rice paper (I get mine at the Asian market) in water for a few seconds, then lay it flat and fill it with the goods + a sprinkle of sesame seeds. Dip in hoisin or peanut sauce.
dumpling tomato salad with chile crisp— next level flavor combo and my favorite way to enjoy garden tomatoes the past few years.
snacky lunches— hummus, veggies, salsa and beans, etc.
hot dogs and burgers— We’ve consumed a lot of our favorite veggie dogs (Field Roast) and burgers (Beyond Burgers from Costco) this summer for lake trips, a treat.
lentil Big Mac tacos— Still can’t quit these. I make a double batch and refrigerate the filling to get two dinners out of it, perfection.
wood-fired pizza— We do this tried-and-true pourable mozz (everyone agrees it’s our fave pizza cheese) and basil. I also make same-day (!!!) sourdough pizza crusts. Everything is archived on this pizzarific Sunday Menu.
salsa verde bean and rice soup— I made salsa verde and wanted to use up the last little bit, and this recipe was a great way to do so. I also sautéed onions and peppers from the garden as a side with it.
caprese salad & grilled veggie burgers— garden tomatoes and basil + Plant Ahead fresh plant-based mozzarella, good olive oil and balsamic vinaigrette, French sea salt and fresh cracked pepper. We also make it with plain ole cold tofu, which is also delicious.
mac n buffalo soy curls— My forever go-to meal from the pantry. 10-minute vegan mac with Brami noodles and buffalo soy curls (this recipe is close to what I use). Plus some type of veg (even chopped carrot and celery work with the buffalo flavor).
pesto pasta salad with herbed soy curls— I made a big batch of this pesto pasta salad (using whatever ingredients I had) and a side of air-fried soy curls that I had tossed in some herbs and seasoning for a pack-n-go meal for baseball night. It was a hit!
Olipop— Costco has mini ones now, perfect for my kids who can never finish a whole one.
s’more season— I loooove s’mores so much
Van Leeuwen’s ice cream in Brooklyn— We made multiple visits for vegan ice cream scoops and milkshakes!
Trader Joe’s Hold the Dairy! Mini Cones— Still a fave
zucchini brownies— I love these so so much, and a great way to use zucchini as a treat (you will never notice it!).
Want more yummy inspiration?
I hope you find something delicious to try! Let me know if you have any favorite summer recipes or meal ideas to share. :)
Have a beautiful Sunday—
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