April 6-10, 2020: What to Cook this Week

There’s no need to be a vegetarian to appreciate our weekly meatless menu for a second consecutive week. Given the times we’re currently facing, we’ve ensured that this week’s recipe suggestions are affordable and far from boring!

Monday: Sautéed Tofu and Vegetables with Yogurt Hummus

The star of this dish is tofu, which is served here with a chickpea and yogurt sauce, giving it a Mediterranean flair. This Meatless Monday recipe will surely take you on a (metaphorical) culinary vacation.

Tuesday: Mexican-Style Omelette

We adore this light and airy meal. Omelettes weren’t only made for mornings. This spicy version, perfect for lunch or dinner, is sure to wake up your taste buds!

Wednesday: Lentil and Red Bell Pepper Soup  

Soup’s on! Here’s a quick, fragrant Indian-inspired recipe with a nourishing broth, made with the last of the bag of lentils that’s been sitting in th

Thursday: Cherry Tomato Tart

Whether served as a starter or main dish, this delicious and gorgeous tart made in a rectangular mould is perfect for any occasion. The flaky crust and the texture of the roasted tomatoes simply add to the taste experience. It’s blissful!

Friday: Tagliatelle with Walnut Cream Sauce

Long Italian pasta can be used in a number of different recipes. Enjoy it here with nuts, grated Parmesan and artichoke hearts. Got some extra time on your hands? Why not make homemade pasta!