A Week At A Time – Meal Ideas!

It was a fun week spending time with my good friends from Canada here in Santa Ynez. We rode bikes, played Pickleball, baked, dined and drank wine until it was time to say goodbye — so much fun. So, this week is going to be busy playing catch-up and it’s the official first day of summer.

Summer brings a casual cooking experience to most households and mine will be no different. On Monday, it’s Salmon Salad Stuffed Avocados – a cool and creamy dish that you can make with leftover salmon or poached fresh salmon in a jiffy. If salmon isn’t your jam, used jarred tuna instead. Tuesday is taco night and Slow-Cooker Carnitas Street Tacos couldn’t get any more delicious. I usually use a larger pork shoulder, so I can enjoy the leftovers over salad, in burritos or spoon over warm beans for lunch. Wednesday evening is a great night to use the grill and make these Grilled Asian Chicken Thighs. They’re super simple, yet so tasty and I like to serve them over crisp greens or rice. Thursday is officially summer, and breakfast for dinner sounds so good — Ricotta, Asparagus, Crispy Prosciutto Egg Toasts. Friday is the perfect night for a cocktail and these Oven Roasted Za’atar Fries with Chili Mayo – sweet and savory perfect with any grilled protein. Saturday’s are usually for baking, but I thought this Strawberry Buttermilk Icebox Cake would be so much more fun and why heat up the kitchen? Have a great week.

Monday