It’s time to start planning those meatless Mondays.
Credit: Caitlin Bensel

With so many fresh fruits and vegetables this time of year, we’re ditching the meat for something a little more plant-forward. So break out the heirloom tomatoes, crunchy radishes, and flavorful asparagus for early summer dishes the entire family will love!

To get you started, we’ve planned out every meatless Monday this June. Now you can focus on enjoying the season’s produce, courtesy of bright salads and creamy pastas, instead of wondering, “what’s for dinner?”

June 4: Gluten-Free Mac and Cheese With Broccoli

Credit: Greg DuPree

Dry mustard enhances the cheesy flavor of the extra-sharp cheddar, while swapping in brown rice macaroni provides a gluten-free twist on a classic.

June 11: Early Summer Salad with Tempeh Croutons and Beet Dressing

Credit: Greg DuPree

The secret ingredient in this probiotic-packed salad is the bright pink beet kvass, a fermented beverage. Drizzle it over colorful kale, Easter Egg radishes, and cherry tomatoes for a stunning plate.

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June 18: Fig and Arugula Salad with Walnuts and Goat Cheese

Credit: Caitlin Bensel

With 8 grams of fiber, this salad satisfies without the meat. Toss together roasted walnuts, chickpeas, arugula, dried figs, and carrots for the perfect accompaniment to a sweet dressing and chunks of tangy goat cheese.

June 25: Roasted Summer Vegetables, Farro, and Herb Dressing

Credit: Jennifer Causey

This simple salad of green beans, asparagus, carrots, and shallots comes together in just 35 minutes. Mix in a vinegar-based, herb dressing and hearty farro for an ultra-filling meal.

Bonus: Vegan Smoked Tempeh BLT

Credit: Caitlin Bensel

A vegan BLT from Whole Foods went viral earlier this year, and we replicated the recipe with shortcuts. This house-smoked version allows for a truly bacon-like flavor — you’ll never have a BLT quite like it.

View the recipe: Vegan Smoked Tempeh BLT