A new month means it’s time for a new seasonal grocery basket!
If you’re new here, at the start of every month, I share the ingredients I’m buying, how much I spent, and the handful of recipes I’ll be making with them throughout the week.
Then on Sunday paid subscribers get the complete meal plan, including all five recipes, ingredient swaps, prep notes, and a look at how I stretch one grocery shop into multiple meals.
I rarely make these recipes just once, either. Most of them stay in my rotation for a few weeks, and I keep things feeling fresh by swapping in different seasonal produce, grains, or sauces. The meal plan includes plenty of ideas for mixing and matching so you can do the same :)
Avocado - $1.50
Basil — $2.49
Corn (2 ears) or 1 can — $1.50
Cucumber — $2.49
Garlic — $0.67
2 Lemons — $1.50
Cherry tomatoes — $3.99
Baby potatoes — $3.79
Red onion — $1.19
Yellow onion — $0.99
2 Zucchinis - $2.00
2 cans chickpeas — $1.99
6 oz cashews — $4.50
Cornstarch — $1.99
Flatbread — $2.99
Nutritional yeast — $3.99
Rice — $1.99
Rice vinegar — $2.79
Ciabatta Rolls — $2.29
Sesame oil — $3.39
Soy sauce — $1.99
Sun-dried tomatoes — $3.99
Spaghetti — $0.99
Extra-firm tofu x2 — $3.98
Plain plant-based Greek yogurt — $1.99
Dairy-free cheese (optional) — $3.99
Basics you probably already have on hand: olive oil, non-dairy milk, salt, pepper, red pepper flakes, and maple syrup (or your favorite liquid sweetener).
Total may vary slightly depending on region.
Tofu scramble served alongside crispy roasted potatoes for a breakfast that feels a little more special than your average weekday meal, but is still super easy to make.
It’s packed with protein, comes together with simple ingredients, and reheats really well, making it perfect for meal prep throughout the week.
Mashed chickpeas tossed with homemade pesto and layered onto toasted ciabatta with lemon cashew cream, sun-dried tomatoes, and red onion.
It’s perfect for easy summer lunches that just require a few minutes to assemble.
Crispy tofu coated in a sticky sesame sauce, served over rice with a simple cucumber salad, sweet corn and avocado for an easy and nourishing lunch bowl!
Crispy flatbreads layered with homemade pesto, roasted zucchini, tomatoes, and red onions, then finished with vegan cheese (optional!) and fresh basil.
It’s simple enough for a weeknight dinner but still feels like something you’d order at your favorite neighborhood café.
Pasta tossed in a creamy lemon cashew sauce with grated zucchini, fresh basil, and chickpeas for a light, comforting dinner that makes the most of summer produce.
As mentioned, the full recipes will be available in June’s meal plan, which will be sent on the first Sunday of this month (July 5th)!
xoxo,
Natalie
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