5 Must-Make Vegetarian Dinners from Michelle Braxton of Supper with Michelle

I just love the ease of this “no-recipe” dish. Grilled or roasted summer vegetables are placed on a bed of pasta, and then topped with a simple marinara sauce (either homemade or store-bought), with some plain Greek yogurt and some fresh herbs. To cut down on time, use any veggies left over from grilling over the weekend.

Get the recipe: Summer “No Recipe” Pasta Delight

I’ve been finding a lot of comfort in meals like this. I adore the combination of fresh, cold, and warm ingredients. And what’s great about this dish is you have the flexibility to add whatever toppings that you like and use whatever type of noodles you like. As for the delicious sauce, it comes together quickly and can easily be adjusted to suit your taste.

Get the recipe: Spicy Peanut Sauce Tofu Noodle Bowl

Do you make your own salad dressing? Well, if not, then my chipotle ranch salad is just the reason to start! The salad dressing comes together quite easy — just throw the ingredients in your blender and then you’re done. Additionally, if you don’t like the heat of the chipotle peppers, then simply leave that out and you have ranch dressing. As for the salad, the toppings are truly up to you. I like to use corn, avocados, beans, tomatoes, cheese, and tortilla chips.

Get the recipe: Chipotle Ranch Salad

This may very well be the one soup that you’ll want to add to your menu this summer. I love this time of year because there always is an abundance of the sweetest corn. Every time I go grocery shopping, I find myself picking up a few ears to have on hand to add into dishes. To bring a cool, zingy element to the soup, I enjoy adding a little avocado on top along with a squeeze of lime and some green onions and/or cilantro. Additionally, to change this soup up a bit, I can see adding in tomatoes, maybe a small portion of black beans or another protein, and even adding some shredded cheese on top.

Get the recipe: Southwestern Inspired Corn and Zucchini Chowder

We’re ending this week with a delicious, dreamy pasta dish. I tried to keep it as simple as possible by using store-bought ravioli, which means the meal comes together quickly, (which I love!). As for the sauce, I’ve added in sun-dried tomatoes and fresh spinach. Feel free to substitute the spinach out for something like kale, if you prefer. This meal serves two, which is great for a “date night,” but if you’re feeding more than two, then I recommend doubling the recipe.

Meal planning isn’t always easy — especially if you’re just getting started. But we’re firm believers that it’s the secret to stress-free weeknight dinners. We want to help you find inspiration and ease some of the pain points that come with getting dinner on the table night after night, whether you’re cooking one or a family of four or five. Every week we share a new meal plan solution specifically customized for you from reader requests or from a guest contributor, for Next Week’s Meal Plan!