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)

Tuesday: Fish in parchment with herbs, balsamic roasted broccoli with cherry tomatoes, corn the cob (I boil for 4 minutes exactly)

Wednesday:  Grilled panzanella, grilled chicken paillard with kale pesto

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)

Friday: Roasted vegetable tian, arugula salad (or any mixed greens) with Everyday Salad Dressing #1 (add white beans to make this more substantial)

Saturday lunch: vegetarian chopped antipasto salad

Sunday: Cedar plank grilled salmon, grilled scallions, Parmesan peppers

 

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

Sunday

Wash all herbs and greens

Prep (wash, dry, cut) broccoli

Tuesday

Make dressing for panzanella

Make marinade for chicken paillard

Make kale pesto

Make honey-mustard dressing

Make Everyday Salad Dressing #1

Friday

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!