A Week At A Time – Meal Ideas!

Happy Sunday. It’s been beautiful this week and I can already feel summer’s end, even though we still have a few weeks to go. The markets are still bustling with vibrant produce, so don’t wait — take advantage while you can. This week’s menu ideas will be chock full of gorgeous flavorful recipes with some of my favorite summertime ingredients.

On Monday, a pan of Baked Cherry Tomato and Basil Rice pairs so nicely with grilled chicken or fish and sets the mood for a great week ahead. Tuesday is taco night, but this week we’re going with my vegan Soy Chorizo and Black Bean Tostadas. Yes, you heard that right, “soy chorizo” is so tasty and you won’t be able to tell it’s not made with pork. You can find it at almost any grocer these days. Wednesday is Mediterranean Chicken Meatballs and I served them over spaghetti squash, but you can use up that abundant zucchini in your garden and make zoodles, if you choose. Thursday is a good evening for my Sauteed Shrimp and Zucchini Quinoa Salad with Dilly Vinaigrette. It’s seasonally fresh and again — a good place to utilize zucchini. Friday evening comes quickly and a bowl of Garden Caponata with a cool glass of white wine might really hit the spot. Saturday’s are for baking Strawberry Shortcake. It’s as easy as making drop biscuits and slicing them in half and loading them up with freshly whipped cream and strawberries. They’re great for parties or larger gatherings, or save a few for during the week. Have a tasty week ahead.

Monday