Happy Memorial Day Weekend. I hope many of you are traveling or gathering together to commemorate such an appreciative long weekend, and to remember those who served in our military. Monday is a day to especially remember those who scarified their lives for our freedom, and to give thanks.
This week is inching closer to summertime, even though the weather isn’t cooperating quite yet. On Monday, it’s grilling time and these Grilled Pork Chops with Fresh Cherry Salsa are tasty as can be and fun to share with a group. Tuesday is taco night, and these Rotisserie Chicken Tacos are fast, flavorful and made with a store-bought chicken. On Wednesday, it’s one of my all-time favorite recipes — Salt and Pepper Salmon with Lemon Asparagus. It’s a very simple dish, but so elegant and flavorful. Thursday is a fantastic dish — Instant Pot Chicken Sugo Rigatoni. It’s wonderfully quick and super tasty — I just love a big dollop of whole milk ricotta cheese on top. Friday night deserves something super fun and these Fromage Fort Toasts are made with leftover bits of cheese from your cheese drawer and blended together and spread on bread and toasted. They go great with a glass of wine or a cocktail. Saturday’s are for baking and this week it’s my Oatmeal Cookie Crust Lemon Bars. It’s still citrus season and these are my twist on tradition. Have a tasty week and pray for sunshine.