Happy Fourth of July weekend. I hope you are all doing something to enjoy this holiday, and hopefully it involves a barbecue and many family and friends. I’m with my family in Santa Ynez this weekend, and the weather couldn’t be better. We took my granddaughter to visit the Seein Spots Farm yesterday, to pet the mini-donkeys, hairy pigs and cows. Many of these animals were brought to the farm because they didn’t have a proper home, or needed a place to rehabilitate. We brought home wonderfully colored eggs to whisk up for breakfast tomorrow morning, before heading to the Solvang 4th of July parade then the firework show that evening.
This shortened week will be filled with fabulous meal options to cook outdoors, to enjoy al fresco or prepared fast and fresh in your kitchen. Monday is actually 4th of July and my Summer Succotash is made with fresh corn, zucchini and a few other vegetables to serve alongside grilled food. Tuesday we’re not going without tacos and my Breakfast Tacos are delicious either for breakfast, brunch or made outdoors over an open fire while camping. Wednesday is the perfect night for my Grilled Marinated and Sauced Pork Chops with Garlicky Spinach. Thursday is a good time to use your slow cooker and my Soy Braised Chicken Thighs make a nice meal. TGIF and a cocktail is instore, especially a refreshing Peach Bellini. Saturday’s are for baking and these Buckwheat Berry Muffins can’t be beat for breakfast or brunch. Have a great week and enjoy the outdoors.
Monday – Fresh corn, zucchini and tomatoes are sauteed in a skillet for a wonderful side dish.
Tuesday – Tacos for breakfast are the best. These are made quick and easy with scrambled eggs and cheese.
Wednesday – Thick-cut chops marinated and grilled to perfection with garlic spinach.
Thursday – It’s amazing what you can do with a little soy sauce and a slow cooker.
Friday – Cheers!
Saturday – Buckwheat adds a slight earthiness to muffins and pairs so nicely with sweet berries.