My daughter Anna is home for a week and she said, “I just want to come home and open the fridge and see all the food.” LOL I will not let her be disappointed. For most people, kids are out of school and summer is in full swing.  I am shifting from warm soups to chilled soups, more entree salads, and using my grill more.  

Happy Father’s Day to all the dads!  If you are missing your father like I am, I am holding space for you in my heart.  ❤️ Here’s your dinner planner for the week:

Meatless Monday: Green Gazpacho, plus either a hearty mixed green salad with chickpeas or another protein and/or a caprese salad with or without bread.

Tuesday: Farro with roasted vegetables and roasted tomato dressing, basic protein of choice, likely grilled

Wednesday: Greek Shrimp with Tomatoes and Feta, cooked rice, grilled vegetables (zucchini, peppers and eggplant are my summer go-to’s)

Thursday: Grilled summer salad with chicken and spicy cashew dressing (I’ve made this without the chicken many times.  Swap in crispy tofu, cooked white beans or frozen/defrosted peas.)

Friday: Seared Salmon with Summer Vegetables from the Union Square Cafe Cookbook

Saturday Brunch: Montauk Lobster Cobb Salad for a special treat! Although you can sub in any protein for the lobster

Sunday: Chickpea burgers, grated carrot salad