I hope you are having a relaxing and enjoyable holiday weekend.  We spent a lovely couple days with friends in Montecito and had 2 out of 3 kids with us, so I was on Cloud 9!  I loved seeing so many Flag Cookies this week on IG.  Thanks for tagging me!  Back to cooking – it is tomato season and I will not be apologizing for including tomatoes multiple times a week for the next couple months!  The July cooking class has been uploaded and the recipes are fabulous, plus you’ll learn a lot from this class.  Click here to check it out!  Here’s your dinner planner for the week:

Meatless Monday: Sweet Summer Corn Gazpacho from ElissaGoodman.com; depending on how hungry we are/what I have for leftovers, I’ll serve a mixed green salad with chickpeas or another protein or a Caprese salad. Vegan Ambrosia Salad for dessert! 

Tuesday: Mediterranean fish in parchment, zucchini and corn with jalapeño, feta and basil (one of my all-time favorite summer sides)

Wednesday: Cauliflower steaks with cauliflower puree and mint pesto, roasted asparagus with parmesan (drizzle with olive oil and salt and pepper and roast at 400 degrees for 12 mins, or until tender, top with grated parm in the last coupel minutes) Not a lot of protein here, so if you need some extra, the Garlic Shrimp from QTQ would be perfection.

Thursday: Spicy peach skillet chicken p. 218 from Quicker than Quick, couscous with dried apricots and herbs (I will omit the fruit since I will serving this with peaches and toss the couscous with baby spinach.)

Friday: Corn puree with mushrooms and burst tomatoes, blackened wild salmon tacos (I’m going to skip the tortilla and top the corn puree with the blackened salmon.)

Saturday Brunch: DIY acai bowl bar (I put out shredded coconut, nuts and seeds, granola, fresh fruit.)

Sunday: Grilled watermelon salad from Food Network, grilled chicken with spinach and pine nut pesto from Food Network