Oh, how I love summer cooking!  The farmers markets are so full of the most insanely delicious produce right now.  If you are not seeing tomatoes, eggplant, zucchini and peaches in your area, you will be soon!  This is the first week I am not making school lunch, so can I just say WOO HOO to that?!

Here’s a great dinner plan to kick off summer:

Meatless Monday:  Summer garden frittata and green salad with everyday salad dressing #2

Tuesday:  Jap chae with shrimp from this month’s Food & Wine

Wednesday:  Tasty turkey burgers, charred corn salad with tomatoes and avocado

Thursday:  Slow cooker chicken tacos, cilantro-lime slaw, guacamole, salsa

Friday:  Lentil and grilled eggplant salad, broiled beef souvlaki (use this recipe for chicken souvlaki and sub an equal amount of sirloin tips cut into cubes)

Saturday lunch: Deconstructed bagel and lox salad

Sunday:  Slow cooker whole roasted chicken with greek herbs (I’m going to use dried oregano, thyme and marjoram), green bean salad with fennel and olives

 

What you can prep ahead if you need to:

Sunday

Make everyday salad dressing #2

Wash lettuce

Prep veggies for stir-fry

Wednesday

Form turkey burgers in the morning if you want

Shred cabbage for slaw

Make dressings for eggplant, beef marinade and lox salad

 

Here’s where you can find all my previous dinner planners.