This Week's Vegetarian Meal Plan, March 5th to 11th

If you like cheese, this is the meal plan for you! After getting over a cold, and getting my taste buds back, I wanted simple recipes that were really comforting. Enter the grilled cheese! Enjoy.

Monday: Asparagus With Fried Egg
Tuesday: Ricotta Gnocchi with Browned Butter, Sage
Wednesday: Italian Bean and Kale Soup (modified)
Thursday: Grilled Cheese & Tomato Soup Sandwiches + leftover kale soup
Friday: Cream of Asparagus Soup (you should still have grilled cheese fixings)
Saturday: Simple Roasted Root Salad
Sunday Brunch: Veggie Leftover Quiche

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Asparagus With Fried Egg

• 1 bunch asparagus
• 2 teaspoons olive oil or butter
• 1 egg or more
• Parmesan cheese
• salt
• freshly ground black pepper

Ricotta Gnocchi with Browned Butter, Sage

• 2 cups of ricotta
• 1 large egg
• 1/2 cup finely grated Parmesan cheese
• 1/2 teaspoon salt
• 1 cup flour
• 1 stick of butter
• Fresh sage leaves

Italian Bean and Kale Soup (modified)

• 1 Tbsp extra virgin olive oil
• 1 onion, diced
• 1 carrot, sliced
• 1 clove garlic, minced
• 1 tbsp tomato paste
• 1 can diced tomatoes
• 1 tsp each dried thyme, oregano and basil
• 3 cups vegetable stock
• 1/2 large bunch fresh kale, stems removed & coarsely chopped
• 1 can cannellini beans, drained & rinsed

Grilled Cheese & Tomato Soup Sandwiches

• 4 ripe but firm tomatoes sliced ¼ inch thick
• 2/3 cup grated parmesano reggiano
• 2/3 cup grated 1 year+ aged comte cheese
• 4 slices of sourdough bread
• 4 teaspoons butter, softened
• 1 clove garlic very very finely chopped (almost to a paste)
• Fresh cracked pepper
• Sea salt
• Stone ground mustard
• 1 tablespoon grapeseed oil

Cream of Asparagus Soup

• 2 large leeks
• 2 tablespoons white vinegar
• 10 cups of water
• 1 lemon
• 3 shallots, thinly sliced
• 1 parsnip, peeled and chopped
• 6 cups of vegetable broth
• 2 tablespoons chopped fresh tarragon leaves
• 2 pounds asparagus, trimmed
• 1/2 cup Greek yogurt, room temperature
• 1 tablespoon of cooking oil
• Mint leaves for garnish

Simple Roasted Root Salad

• 8 to 12 root vegetables
• 1 bunch fresh arugula, washed and dried
• 1/4 pound mild and soft blue cheese
• 1 cup balsamic vinegar
• Extra-virgin olive oil
• Grape seed oil (or just more olive oil)

Leftover Quiche

• 1 cup all-purpose flour
• 1 stick of butter, very cold
• 2 tablespoons ice cold water
• 1/2 teaspoon salth
• 6 large eggs
• 1 1/2 cup whipping cream or half-and-half
• 1/4 teaspoon of both salt and pepper
• 1/2 teaspoon fresh thyme