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Who needs tuna for a great classic sandwich?
Who needs tuna for a great classic sandwich?
Tonight's Dinner
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Thursday

Chickpea salad open-faced sandwiches with a side salad

This recipe was originally inspired by Jenné Claiborne's Chickpea "Tuna" Salad. Growing up, I have fond memories of rainy days listening to the thunder while we'd eat open-faced tuna melts. The other day I made myself one for lunch and it had me thinking if it might be possible to make a vegan version of this comfort-food meal. I really loved Jenné's idea to use seesawed, something from the water, into this plant-based version.

I found that I really missed the briny flavor of tuna, so I added in some chopped capers, but you could just as easily use olives to add that salty tang.I also subbed coconut yogurt for mayo. This might be a personal thing, but my parents always subbed yogurt for mayo in tuna salad to make it a little lighter, so I did the same here.

See Recipe
Grilled zucchini salad with pesto

Monday

Grilled zucchini salad with pesto

Weekly dinner menus

Weekly Dinner Menu

September 21 - 27

Restaurant food can be home-cooked
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Seasonal Ingredient Recipe Collections

Eggplant
Eggplant
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MEET YOUR MEAL

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MEET YOUR MEAL

Every Sunday evening, I send out a newsletter with the following week's dinner menu, and the seasonal produce featured. The newsletter is free, and I won't share or sell your email address.

If it turns out it's not the content you're looking for, you can easily unsubscribe with a link at the bottom of the email. This project was originally a way to wrap my head around the evolving seasonal produce in the supermarkets.

I'm so excited to share the journey and learn from you as I go along!

- Julia Feld