Do you think of Memorial Day Weekend as the unofficial start of summer? If so, dust off the grill and get out those beach towels because summer is right in front of you! In this week’s dinner planner, I’ve included some of my favorite early summer recipes. I am also thinking about switching the Saturday dinner for a lunch idea since I actually don’t cook on Saturday nights unless we have people over. It’s my one meal off! But I do make lunch on Saturday and Sunday so I thought I could make a suggestion every week for a lunch idea. Let me know what you think!
Here’s your dinner/meal planner for this week:
Meatless Monday: Burrito rice bowls
Tuesday: Mixed greens with miso-ginger dressing, simple slow roasted salmon, quinoa with toasted coconut and lime
Wednesday: Fregola with ricotta and peas from Bon Appetit (I’m going to use barley instead)
Thursday: Chicken paillard with kale pesto, steamed artichokes with tomato-basil salad
Friday: Chopped grilled vegetable salad with shrimp (take a Tablespoon of vinaigrette and brush it on the shrimp and grill them for a couple minutes on each side)
Saturday lunch: white bean salad with celery, mint and tuna
Sunday: Slow cooker BBQ sandwiches with cole slaw and baked chipotle sweet potato fries
Here’s what you can do ahead if you need to:
Sunday
Soak and make black beans for burrito bowls
Soak and make white beans for salad; freeze and defrost day before
Wash greens for salads
Make all dressings/vinaigrettes
Toast coconut
Make kale pesto
Thursday
Prep (wash, dry, chop) asparagus and zucchini for grilled veg salad
Wash and dry mint
Make dry seasoning for sweet potato fries
