A Week At A Time – Meal Ideas

Happy Sunday! I hope your summer is going swimmingly as we head towards the end of July already. The weather is beautifully warm and mostly mild in the Santa Ynez Valley, and if you get a chance to visit — the golden rolling hills with dotted dark green oaks trees are magnificent this time of the year, while sipping a fabulous glass of chilled Chardonnay or Sauv Blanc from one of our local wineries.

This week I’ll kick off Monday with Roasted Asparagus with Herby Buttermilk Sauce — so simple, yet delicious with grilled meat or fish. Tuesday means tacos and these Baja Fish Tacos remind me of the lovely tacos I had this past week in Caldwell, Idaho at Amano. It’s the most delicious food I’ve eaten since visiting Oaxaca and Mexico City last February.

Wednesday evening is a great night for al fresco dining with family or friends and enjoy a Tamarind Pork Chop. I still have Mexican food on the brain and tamarind paste adds so much tangy deliciousness to most foods including margaritas. Thursday seems like a good night for my light and refreshing Yogurt Honey Tahini Cucumber Strawberry Salad. It makes a great side dish or main during summertime when the weather is warm and you’re craving something cool for dinner.

Friday night means you made it through another week and we will celebrate with a Frozen Mango Margarita — I mention I was still reminiscing about my trip to Boise. Saturday’s are for baking these Mini Cherry Hand Pies while fresh cherry season lasts. Have a tasty week and get outdoors to celebrate summer.

Monday