A Week At A Time – Meal Ideas!

It’s been a busy spring week, and I think we are finally headed into some warmer weather. I’m ready to lose the sweaters and get back to my shorts. The flowers are already blooming and I’m loving the California poppies that are bright orange on so many hillsides right now. The food of this season bring delightful choices as farmstands recover from all the rains. I think we should have some pretty nice vegetables this season and I have been making a ton of salads — if you haven’t already noticed.

On Monday it’s nice to kick off the week with a refreshing salad and this Shaved Fennel and Citrus Salad with Buttermilk Dressing is so nice and pairs with fish or chicken. Tuesday night is usually taco night, but my Carnitas Stuffed Poblanos really feed the cravings. It’s pepper season right now, so you should be able to find some vibrant poblanos. Wednesday is a perfect evening for my Skillet Chicken with Peas and Pancetta — it’s easy to put together and tastes like spring. On Thursday, a good Scallion Dip is in store because fresh green onions are so prevalent right now and they make a tasty dip, spread or sauce to enjoy. TGIF and it’s cocktail time for some Tangerine Martinis – cool, citrusy fun. Saturday’s are for baking and I truly love this Lemon Blueberry Olive Oil Cake with Crème Fraiche Whipped Cream. It sounds fancy, but it’s simple to bake up in no time. Have a delicious week.

Monday