Vegetarian Meal Plan: April - Week 4 (2024)

M O N D A Y

Mexican Spaghetti Soup (Sopa de Fideo Verde)

Roasted poblano peppers puréed with cooked tomatillos, onion, and garlic create a mildly spicy broth for the amazing flavor base of this Mexican spaghetti soup. The purée is combined with vegetable broth and fideo (cut pasta) that is toasted in oil.

This super-easy soup recipe is a perfect weeknight dinner.

T U E S D A Y

Babt Bok Choy Couscous Salad

This baby bok choy salad is studded with springtime asparagus, strawberries, and mango, and dressed with a lemony vinaigrette. It's perfect for lunch or a light dinner.

Add sautéed tofu to make it a heartier dish.

W E D N E S D A Y

Cheese Tortellini with Herbed Ricotta, Tomatoes, and Fava Beans

This cheese tortellini dinner includes lightly sautéed tomatoes, scallions, garlic, and a blend of ricotta cheese with basil and seasonings. It's finished with fava beans for a fantastic pasta dinner.

T H U R S D A Y

Cheesy Mexican Casserole

This cheesy Mexican quinoa casserole is made healthy with quinoa and pumpkin seeds, and eliminating the sour cream many similar recipes include. It's packed with protein from the quinoa, black beans, and pepitas, making it a perfect main or side dish for the whole family.

F R I D A Y

Broccoli, Cheddar, and Quinoa Casserole

This broccoli cheese casseroleis a cheesy, delicious side dish or vegetarian main entree. There's no need to make a roux sauce with this recipe, so it's super easy to make. But it still has the creamy cheesiness we loved as a kid.

If you prefer to use rice, swap in cooked rice for the quinoa.

W E E K E N D

Double-Baked Artichoke Soufflés with Gruyere Cheese

Since double-baked cheese soufflés are baked twice, there's no stress over them falling. They're supposed to! These artichoke soufflés combine an artichoke purée with a roux and cheese to make a wonderfully decadent appetizer, side, or even a main dish with a salad.

P A R T Y A P P E T I Z E R

Strawberry Salsa

Make thisrefreshing strawberry salsa with sweet onion, chocolate nibs, mint, and lime juice. It's perfect served as an appetizer with chevre (goat) cheese or Boursin cheese and crackersor spooned over grilled asparagus.

This bright salsa takes 15 minutes to make and benefits greatly by resting for at least 30 minutes to allow the flavors to meld together. If you can't find chocolate nibs, just eliminate them. It's still fantastic and so refreshing.

W E E K E N D D E S S E R T

Strawberry Blueberry Hibiscus Crumble

Strawberries and blueberries are simmered with sugar and hibiscus tea leaves to make this uniquely delicious strawberry crumble. You can use your favorite crumble topping or the one in this recipe, which is made with spelt and einkorn wheat flours and oats.

B R U N C H

Strawberry Blueberry Hibiscus Crumble

Huevos Rancheros is a traditional Mexican breakfast of crispy corn tortillas, refried beans, and warm salsa, with a fried egg on top. This recipe, which won first prize in a contest, adds roasted mini peppers and uses salsa verde instead of the more traditional red salsa.