A Week At A Time – Meal Ideas!

It’s been another not-so-sunny week in Southern California, but that’s not stopping my transition into summer. My grill and smoker are in rare gear getting ready to make some outstanding meals. If you haven’t had a chance to give your barbecue a good cleaning, now is the time as we head into a seasonal change in recipes.

This week’s meals begin with Monday and this recipe for Braised Chicken and Artichokes. It’s a simple dish made with chicken thighs and artichoke hearts — pantry ingredients that are delicious together. Tuesday night is most often taco night, but why not make a dish that pairs great with tacos, like these Instant Pot Creamy Black Beans? On Wednesday evening, it’s time for a delightful salad and this Israeli Couscous Puttanesca is so lovely with tomatoes, olives and capers in a bright vinaigrette. Thursday night means grill time and this Grilled Pork Tenderloin with Cilantro Chutney hits all the right notes and is packed with savory, citrusy flavors. TGIF and it’s not only Paloma time, but frozen Paloma time with my Paloma Granita with Lime Whipped Cream. It’s a cross between a cocktail and dessert – perfection. Saturday’s are for baking, and today we’re making dessert on the grill with my Strawberry Rhubarb Crisp. It’s easy to do and you should embrace rhubarb season, while it’s still here. Have a tasty week ahead.

Monday