A Week At A Time – Meal Ideas!

Happy Sunday and welcome to June. I can’t believe we are already nearing summer, but I’m sure glad because I love wearing shorts and sandals on a toasty day, and feeling the warm breeze under my oak trees. The rolling hills are turning a bit more brown, but dotted with the deep green trees — the beauty of California is hard to beat. I love to watch the cows graze on the dry grass as I stroll by thinking about what I’ll be making for dinner.

On Monday, it’s Swordfish with Tangy Avocado Sauce — a simple sauce using California avocados makes everything taste so good. If you can’t find swordfish, halibut or sea bass would work beautifully. Tuesday is taco time, however I’m craving Beef and Black Bean Tostadas with Zucchini Relish. Let’s face it, a tostada is just a flattened taco loaded with delicious Mexican flavor. The relish is super tasty – just some garden squash with herbs and spices. Wednesday evening is pasta night and Chicken Shawarma Rigatoni tastes like the Mediterranean with simple pantry spices. It’s warming up on Thursday and salad first comes to mind. A Tomato, Burrata and Spinach Salad is a classic mix of flavors, and I added spinach to the plate for a healthy bonus. TGIF and it’s cocktail time – Strawberry Jalapeno Margarita. It’s spicy, fruity and creamy all mixed into one — give it a try. Saturday’s are for baking this No-Bake Blueberry Cream Cheese Pie with Pretzel Crust. Okay, I lied — we’re not baking today. Have a delicious week ahead.

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Monday