Happy Sunday everyone — the first full week of August is almost behind us. Most people can already see school approaching, while others are very much in denial, and are still enjoying that warm summer weather until the last possible moment. I’m enjoying the beach a bit as well as my days in Santa Ynez. The wine country is my happy spot at the moment, where life just unwinds beautifully without hesitation. I hope you’re finding a special place to enjoy the summer.
As for the menu this week, I thought Monday we could kick it off with my Cornmeal Crusted Trout with Dill Butter. It’s super simple to make in one skillet and it’s one of my favorite things to eat when it’s warm outside. Tuesday’s make beautiful taco nights and these Grill Pan Swordfish Tacos are something simple, yet super tasty. Wednesday is a great day to enjoy a good hardy salad, like my Italian Chopped Salad with Oregano Vinaigrette. On Thursday we’re having fries for dinner, but not just any fries — Baked Eggplant Fries with Spicy Mayo. TGIF – cocktail time – Watermelon Mojitos are super refreshing. Saturday’s are usually for baking sweets, but this time around I thought a Zucchini, Mushroom & Cheddar Frittata would be a little more brunch friendly instead. Have another delicious summer week. Stay cool.
Monday – Cornmeal crusted trout with a herby butter that melts over top.
Tuesday – Fresh swordfish grills easily on the stove top or outdoor grill, and folds into a warm tortilla with some crunchy slaw.
Wednesday – Hardy greens tossed with chunks of cheese, and shredded salami in an oregano dressing.
Thursday – Crispy, creamy baked eggplant fries with spicy mayo. Yum!
Friday – Cheers!
Saturday – Sauteed zucchini, mushrooms, cheddar cheese and creamy eggs are combined in a skillet and baked until fluffy.