A Week At A Time – Meal Ideas!

Summer is on the horizon, yet the flavors of summer have already arrived. Fresh berries in all varieties, colors, and tastes are available to enjoy in breakfast bowls, as simple snacks, or to create berry desserts. Grilling, if not already, will be the main form of cooking for the next few months, making mealtime an easier process for many, and an opportunity to get out of the kitchen. This week’s meal ideas will reflect all the glorious ingredients that are available during the season, and so much more. If you’re thinking about gift ideas for father’s day next weekend, I’ve found a barbecue golf set that looks pretty fun, or perhaps a handy oyster shucking knife that will help open dad’s favorite food. Here’s an idea – something natural to light a campfire or outdoor grill and these cubes made of tumbleweeds are very efficient and clever.

Sticking with the grill theme to kick off the week – these Grilled Broccoli Florets with Miso Butter are tasty, especially alongside a piece of fish, chicken or a burger. On Tuesday, we’re making tacos on the grill and these Grilled Chicken Tacos, are super simple, yet tasty. Hump day provides us with a delightful meal made with store-bought ingredients and Cheese Ravioli with Brown Butter, Pancetta & Fried Sage will never disappoint. Thursday is a great day for my Ranchero Beans, either made on the stove top, slow cooker, or outside on the grill. It’s Friday and we made it through another week – so my Hot Crab Dip will surely hit the spot for a casual meal. Saturday’s are for baking and today it’s my Lemon Ricotta Zucchini Bread baked up with seasonal ingredients. Have a happy week ahead.

Monday – A simple char on a favorite vegetable and then tossed in an umami flavored butter.