Happy August!  The newest monthly cooking class has been uploaded and it’s SO GOOD! I know I say that all the time, but I work so hard on the recipes and when I finish tweaking and teaching them, I am so excited to share them with you plus all the tips and tricks that go along with them!  The August menu is:

Blueberry-Lemon Tart, Fish with Pepper-Caper Relish, Lentil and Grilled Veggie Salad with Lemon-Dill Dressing, Roasted Tomato Sauce for Pasta and More, & Summer Corn and Avocado Salad

Give me an hour a month, and I will make you a better cook!

No IG LIVE this coming Monday.  Hubs and I are off and you’ll have to check out my stories to see where we go!  Here’s your dinner planner for the week:

Meatless Monday:  Lentil and grilled eggplant salad + Spicy honey-lemon green beans

Tuesday: Grilled Chicken with Cherry Tomato Vinaigrette + Herbed summer squash and potato torte

Wednesday: Shrimp and melon “ceviche” (multiply this to serve as a main dish and serve with large lettuce leaves), if you need something extra, I love the idea of a baking sheet of simple nachos!

Thursday: Black bean mushroom burgers from Quicker than Quick, zucchini fries

Friday: Grilled steak with tomato-corn salsa, grilled zucchini (if you have leftovers) or grilled broccoli and a green salad

Saturday Brunch: Avocado chocolate pudding topped with hemp seeds, berries and coconut flakes

Sunday: Creamy Roasted Poblano Soup with Corn & Potatoes + a fish like halibut, mahi mahi, or salmon. I tried out this new method of cooking fish on a skillet lined with parchment and it worked so well! It still gives the fish a crispy skin while not sticking.