Truth be told, I haven’t finished my actual dinner planner for this week because my sisters and I are going to have a pow-wow tonight to plan this week’s meals together.  I returned to my parents’ house today after a lot of running around New York City, Westchester, and Connecticut for the last week.  My vacation (other than a few blog posts this week) starts now, but I am culinary director of the house this week because someone has to be!  Follow along on Instagram, Facebook and/or Twitter to see what we’re up to.  Here’s your dinner planner for the week:

Monday: Baked falafel, tomato and cucumber salad, tahini sauce, lettuce wraps (pita for the kids)

Tuesday: Thai steak salad (can sub chicken or salmon instead)

Wednesday: Roasted beet and burrata salad, chicken with chimichurri

Thursday: Barley and corn tabbouleh, fish in parchment

Friday: Sweet potato and quinoa veggie burgers from my cookbook, raw kale salad

Saturday: Arugula and cantaloupe salad with grilled halloumi 

Sunday: Gwyneth Paltrow’s grilled chicken with peach bbq sauce, corn on the cob, oven fries

 

Here’s what you can do ahead if you need to:

Sunday

Make falafel and refrigerate until ready to bake

Make tahini sauce

Wash lettuce for lettuce wraps

Make steak marinade and marinate the night before you are going to make the salad

Prep veggies for Thai salad

Roast beets for salad

Wash mint for salad

Toast hazelnuts for salad

Tuesday

Make chimichurri sauce

Marinate chicken in chimichurri the night before you are going to make it

Make barley and refrigerate

Cut kernels off of the cob

Juice lemons for tabbouleh

Prep kale for salad (wash, dry, de-stem, and chop)

Make citrus dressing

Make salad dressing for cantaloupe salad

Friday

Prep cantaloupe for salad

Make peach BBQ sauce

Marinate chicken in BBQ sauce the morning you plan to make

Here’s a link to all my previous dinner planners.