A Week At A Time – Meal Ideas!

Happy Sunday! I hope you had a brilliant week and are enjoying the spring-like conditions out there. It’s the perfect time to transition your kitchen and clean out all the things you didn’t use last year. I like to binge and purge during April and make room for some things I think I could put to better use like a new set of cereal bowls for either pasta or oatmeal. Also, to change out chipped plates or cups and replace them with a few new additions. I like to brighten things up and add some personality to my meals.

On Monday, it’s a Lobster Cobb Salad with Thyme Vinaigrette. This easy to put together salad is delightful to enjoy outdoors, al fresco, or at least while peering out a window during the evening. If lobster is too pricey, substitute jumbo shrimp or scallops. Tuesday is usually taco night, but these Mexican inspired Turkey Burger Sliders will surely sub-in for a delicious meal. Wednesday is all about seasonal cooking and Skillet Chicken with Peas and Pancetta tastes just like a sunny spring day. It’s a one-pan meal that’s simple to create and so flavorful. Thursday comes fast and it’s a great night for Instant Pot Lentil and Leek Soup. I enjoy the hardiness of this simple soup, while keeping it vegetarian, and the leftovers heat up easily for lunch the next day. When Friday comes around you’ll probably need a good glass of wine or cocktail, so my Creamy Pesto Dip is a good addition. I like to serve it with salty potato chips, but a toasted rustic bread would do the trick too. Saturday’s are for baking Rhubarb Raspberry Crumble Bars. These are truly a seasonal favorite and I think the combination of raspberries and fresh rhubarb tastes so incredible. Have a wonderful week.

Monday