Weekly Meal Plan: Zucchini, Tomatoes and Corn. Oh my!

Every week lately, it’s been the same: Zucchini, tomatoes, corn.  Zucchini tomatoes, corn.  Yep, that’s my CSA box and I don’t want to say I’m getting tired of summer’s super-red tomatoes and super sweet corn, but if I’m going to be honest with you… I’m kinda craving a brussel sprout right about now.  But what I have is: Zucchini, tomatoes and corn.  So guess what you’re gonna be seeing in this weekly meal plan?  Don’t make me say it again…. 🙂

I’ve turned the internet upside down searching for the best summer recipes, and I think I have a few great ones on the menu for this week.  I have a feeling that in a few weeks when we’re putting on the layers and eating winter greens by the bushel that we’d pay a pretty penny for late summer zucchini, tomatoes, and corn.  Oh my…

Monday: Optional Vegan

Zesty Zucchini Spaghetti, recipe from Health Magazine

Sliced Tomatoes with Olive Oil, Aged Balsamic Vinegar and Basil

Tuesday:

Grilled Chicken Salad with Fresh Corn and Blueberries, recipe from The Pioneer Woman

Fresh Whole Grain Baguette

Wednesday: Vegetarian

Southwestern Quinoa and Black Bean Casserole, recipe from Pinch of Yum

Chips and Guacamole

Thursday: Vegan

Thai Green Noodle Soup, recipe from A life… Including Cake!

Steamed Edamame with Sea Salt

Friday: Vegetarian

Baked Penne with Corn, Zucchini and Basil, recipe from Williams Sonoma

Mixed Green Salad

Weekend Entertaining: Mexican Feast

App: Homemade Salsa with Chips, recipe from Mom Favorites

Main: Tamale Shepherd’s Pie, recipe from the Post Punk Kitchen

served with Greens and Vegetable Salad with Cilantro Viniagrette

Drink: Beergaritas, recipe from Mom Favorites

Breakfast Idea:

Vanilla Cinnamon Crock Pot Quinoa, recipe from Kat’s Health Corner

Lunch Idea:

Asparagus, Pea and Feta Macaroni Salad, recipe from Real Simple

(You can guess that I’ll probably be subbing asparagus for… zucchini, corn and tomatoes!)