So much happening here this week!  First of all, the July cooking class will be uploaded on Monday.  Here’s the delicious and healthy summer menu:

Grilled Steak & Veggie Kabobs 

Grilled Portobello “Steak” Sandwiches

Salad with Melon “Carpaccio”

Farro Salad with Roasted Jalapeño Dressing 

Mixed Berry Pie with Ginger Streusel and Press-in Crust 

Also, it is a holiday week!  Do you have house guests?  Are you a house guest?  Are you hosting a barbeque? Lots of great inspo for you this week!  Here’s your dinner planner for the week:

Meatless Monday: Summer garden frittata, gazpacho with avocado

Tuesday: Poached salmon, zesty potato skewers, sautéed green beans (I like to blanch the beans in salted water for 3 minutes, drain, shock in ice water, drain, pat dry and saute with shallots, salt and pepper and a squeeze of lemon or lemon zest.) 

Wednesday: Crispy Sheet Pan Gnocchi and Veggies from The Kitchn

Thursday (4th of July): Here are some July 4th menu ideas. I also have the most fabulous American Flag pie – it is a must-make! Or S’mores Bars or this S’mores Ice Cream Cake– BEYOND! If you need something fun, but simple and easy, try the flag cookie or a fruit crisp with blueberries and cherries.

Friday: Consider using leftover hamburger or hot dog buns in a baked French toast casserole or Tomato, Roasted Pepper and Basil Strata with leftover hamburger buns, green salad with everyday salad dressing #2. Many kinds of leftovers like grilled vegetables or crudites (just saute them first) work well in salads, pastas, casseroles, or frittatas. Just know that vegetables should be cooked before adding to pasta or frittatas.

Saturday Brunch: Easy Ricotta Cake with Fresh Berries + egg white omelet with any leftover veggies 

Sunday: Clamboil  (easier than it looks and SO MUCH FUN!) + grilled zucchini & summer squash