I know most people aren’t thinking about what to make for dinner this week, but rather what to make for the 4th of July a week from Monday. I always used to think of July 4th as the summer being half over. Why is that? We’re just getting started and I am going to enjoy every single second of it! Do not fret about July 4th though. Take a peek at this post from last year with a dozen or so menu ideas for a fab fete!
In the meantime, here is what I’m planning on cooking this week:
Meatless Monday: fresh tomato soup, grilled cheese sandwiches on whole grain bread (I use dairy-free cheese or smashed avocado + spinach for me)
Thursday: Spinach salad with honey-mustard dressing and grilled apricots, pan sautéed turkey sausages, simply roasted sweet potato coins (brush rounds with melted coconut oil, season with salt and pepper, roast at 400 degrees)
Saturday lunch: vegetarian chopped antipasto salad
Here’s what you can do ahead if you need to:
Wash all herbs and greens
Prep (wash, dry, cut) broccoli
Make dressing for panzanella
Make marinade for chicken paillard
Make kale pesto
Make honey-mustard dressing
Make Everyday Salad Dressing #1
Make dressing for chopped salad
Cook chickpeas for chopped salad (unless you’re using canned)
Here’s a link to all my previous dinner planners!