Weekly Meal Plan Releases

SmartyPlants Weekly Meal Plan - Released on 8-6-21


By SmartyPlants | August 19, 2021

Summer is in full bloom, and that means so are fresh vegetables and herbs! If you have a garden, and you’re wondering what to do with all of your beautiful produce that is booming right now, we’ve got you covered. This week, we’re focusing on summer veggies, and have created 3 delicious and simple dishes, that feature arugula, vine-ripened tomatoes, basil, garlic, zucchini, onions and even fresh tarragon. So, run right out to your garden, and start picking! If you don’t have a garden, no worries. You can find all of these perfectly ripe, fresh veggies and herbs at your closest farmer’s market, or grocery store.

We're talking about Crispy Flatbread with Basil Pesto, Ratatouille, and an Ancient Grain and Arugula Salad, with our tangy and bright Dijon Vinaigrette!


Crispy Flatbread with Basil Pesto
Did you know that Flatbread has been around for thousands of years? It’s made without yeast, rolled out flat, and baked. Easy! I love that there is no yeast or rising involved in making Flatbread. The ancient Egyptians made it with 100% whole grains, and so do we! And, our Flatbread is made with only 2 ingredients—quinoa and water. We toss in a few spices to pump up the flavor, but it’s nice to know you can make this yummy Flatbread in less than 30 minutes if you have quinoa in your pantry. Not only is it incredibly simple to make, it also packs a protein punch because it’s made purely of super nutritious quinoa! Can you believe that? It comes out of the oven crispy on the outside, and chewy on the inside. We then spread on a generous layer of our amazing and bright Basil Pesto, which is the bomb! For toppings, we layer on vine-ripened tomatoes, fresh arugula, Kalamata olives and a sprinkle of our Almond Parmesan. You can also play around with whatever veggies and herbs you have an abundance of right now. You’ve gotta try this fantastic, simple, summer Flatbread!


Plant Based Crispy Flatbread with Basil Pesto
Next up, is a dish that would be really good alongside our Crispy Flatbread. A big, beautiful bowl of summery Ratatouille! Ratatouille is a southern French dish, typically featuring eggplant, sweet peppers, yellow squash, garlic, onions, and fresh herbs in a tomato-based sauce. We make ours super simple—we use only zucchini, onions and tomatoes, so they can really stand out. We dice and slice everything up, toss them into a pan, and let them do their thing. The onions sweeten and brown, the zucchini softens and crisps, and the tomatoes get saucy and bring everything together. Grab a piece of toasted, crusty whole grain bread, or Crispy Flatbread, and dig into summer.

Plant Based Ratatouille

Ancient Grain and Arugula Salad
Ancient grains are whole grains that haven’t changed much, or at all, for hundreds of years. This means that wheat, which is constantly bred and changed, is not considered an ancient grain, but farro, Kamut, spelt, teff, millet, quinoa, amaranth and sorghum, which we use in this salad, are considered ancient grains. You may not have heard of sorghum, but it’s the trendy new super grain that you need to try! It’s tiny, nutty, chewy and gluten-free. Some people are calling it the new quinoa. We mix it with fresh arugula, tomatoes and corn, and toss in our delicious Dijon Vinaigrette, which gives this salad tang and brightness—perfect for a light, summer dinner. This is a great dish to bring to a party and it would also go well with our Crispy Flatbread!

Plant Based Ancient Grain and Arugula Salad


Dijon Vinaigrette
Our Dijon Vinaigrette is zesty, bright and flavorful, made with Dijon mustard, lemon juice, rice vinegar, minced garlic and shallots. But, it’s the fresh tarragon that makes our Vinaigrette stand out! It’s delicious as a salad dressing, mixed into grain bowls, and over roasted asparagus or potatoes.


Plant Based Dijon Vinaigrette


Feed your body the food it craves!

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