Here’s a vegetarian meal plan for the coming week. The lineup includes Mexican Spaghetti Soup, Baby Bok Choy Couscous Salad, Cheese Tortellini, and a Cheesy Mexican Casserole, plus weekend ideas: a crowd-pleasing appetizer, a dessert, and a brunch dish.
Spring weather can flip between warm sunshine and cool rainy days. This week’s recipes are flexible so you can enjoy comforting soups on chilly nights and bright, fresh salads when it’s warm.
MEAL PLAN
MONDAY: Mexican Spaghetti Soup (Sopa de Fideo Verde)
TUESDAY: Baby Bok Choy Couscous Salad
WEDNESDAY: Cheese Tortellini with Herbed Ricotta and Fava Beans
THURSDAY: Cheesy Mexican Casserole
FRIDAY: Broccoli, Cheddar, and Quinoa Casserole
WEEKEND: Double-Baked Artichoke Soufflés
PARTY APPETIZER: Puff Pastry Cheese Straws
WEEKEND DESSERT: Strawberry Blueberry Hibiscus Crumble
BRUNCH: Huevos Rancheros (first place award winner)
M O N D A Y
Mexican Spaghetti Soup (Sopa de Fideo Verde)
Roasted poblano peppers blended with cooked tomatillos, onion, and garlic form a bright, mildly spicy broth for this Mexican spaghetti soup. The purée is combined with vegetable broth and fideo (short, toasted pasta) for a comforting, flavorful bowl.
This easy soup comes together quickly and makes a satisfying weeknight dinner.
T U E S D A Y
Baby Bok Choy Couscous Salad
This bright salad features tender baby bok choy, couscous, asparagus, strawberries, and mango, tossed in a lemony vinaigrette. It’s light enough for lunch but works as an easy dinner when you want something fresh.
For extra protein and heartiness, pan-seared tofu or chickpeas are great additions.
W E D N E S D A Y
Cheese Tortellini with Herbed Ricotta, Tomatoes, and Fava Beans
This pasta dish combines cheese tortellini with a herbed ricotta mixture, sautéed tomatoes, scallions, and garlic. Fava beans add a springtime freshness and extra texture for a satisfying midweek meal.
T H U R S D A Y
Cheesy Mexican Casserole
This cheesy Mexican casserole uses quinoa and pepitas to boost nutrition while skipping heavy additions like sour cream. Black beans, tomatoes, and spices make it flavorful and protein-packed, suitable as a main or a hearty side.
F R I D A Y
Broccoli, Cheddar, and Quinoa Casserole
This creamy casserole brings together broccoli, cheddar, and quinoa for a simple, nostalgic dish without the fuss of making a roux. It’s an ideal side or a vegetarian main.
You can substitute cooked rice for quinoa if you prefer.
W E E K E N D
Double-Baked Artichoke Soufflés with Gruyere Cheese
These double-baked artichoke soufflés use an artichoke purée folded into a roux and Gruyere for a rich, elegant bite. Because they’re baked twice, they’re more forgiving and make a lovely appetizer, side, or main paired with a salad.
P A R T Y A P P E T I Z E R
Puff Pastry Cheese Straws
Crisp, buttery cheese straws made from puff pastry and just a few ingredients are perfect for gatherings—easy to prep and always popular with a crowd.
W E E K E N D D E S S E R T
Strawberry Blueberry Hibiscus Crumble
Strawberries and blueberries are lightly simmered with sugar and hibiscus tea for a fruit filling with floral notes. Top with your favorite crumble—this recipe suggests a mix of spelt, einkorn, and oats for a wholesome crisp topping.
B R U N C H
Huevos Rancheros
Huevos rancheros pairs crispy corn tortillas, refried beans, and warm salsa topped with a fried egg. This award-winning version includes roasted mini peppers and uses salsa verde for a bright, tangy finish—an excellent choice for weekend brunch.