Happy Sunday! It’s been a super busy week baking for Vineyard Girl Bakes and my granddaughter’s birthday. I also caught a summer cold and haven’t felt as energetic as usual. That being said, the birthday party is today and I’m so looking forward to spending some time with my family and friends.
Meals this week are some summertime favorites, I’m keeping things light and fresh. On Monday, a big Poached Chicken Salad with Strawberries and Honey Poppy Seed Vinaigrette tastes seasonally delicious and will keep you cool in the ktichen. Poaching chicken in a cinch in just one pan with water or wine, and some fresh herbs. Tuesday means it’s taco night and Grilled Sea Bass and Red Onion Tacos with Avocado Crema are super satisfying with all their flavors. Wednesday is sandwich night and these Garlic Mascarpone Shrimp Toasts are easy to prepare and so delicious. The shrimp cook up in a garlic, lemon, Mascarpone sauce in minutes and are ladled over rustic bread — they’re great with a chilled glass of white wine. Thursday is a good time to have burgers and these Korean BBQ Burgers with Quick Kimchi are packed with Asian Inspired flavors that can’t be beat. Friday’s are usually a good evening for a summertime cocktail and these Basil Cucumber Gin & Tonics are so refreshingly good. Saturday’s are for baking these Brownie Cookies. They have a chewy cookie dough base with a piece of fudgy brownie in the center. If you don’t have brownies lying around like I do — you can always buy one big brownie at your local bakery and use it in this recipe. Have another tasty week ahead and enjoy your summer.
Monday
Poached Chicken Salad with Strawberries and Honey Poppy Seed Vinaigrette – Recipe!
Tuesday
Grilled Sea Bass and Red Onion Tacos with Avocado Crema – Recipe!
Wednesday
Garlic Mascarpone Shrimp Toasts – Recipe!
Thursday
Korean BBQ Burgers with Quick Kimchi Slaw – Recipe!
Friday
Basil Cucumber Gin & Tonic – Recipe!
Saturday
Brownie Cookies – Recipe
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