The week started a bit late (with me shopping on Monday); and the menu has changed after a recent realization.

For me, summer is a time that I (over) use the barbecue and serve a mixed green salad with every dinner. I have lots of frozen vegetables in the freezer; but really, with everything so fresh and readily available — a salad of romaine lettuce, cucumbers, and this week chipotle chili’s sounds so much better to me. I can add a handful of cubed cheese (feta, Monterey Jack, Edam), or some nude sunflower seeds, some homemade croutons, or just a simple red wine and olive oil dressing with a sprinkling of fresh herbs.

There are very few recipes connected with this week’s menu.

Sunday
1
Quesadilas.
Quesadilas take no planning, just cheese, some diced vegetables and corn tortillas.  They’re quick and easy to make.
Monday
2
Best ever green salad, BBQ chicken breasts
The chicken breasts are cooked on the BBQ, then at the last minute-brushed with Smitten Kitchen’s BBQ sauce.
Tuesday
3
Best ever green salad, BBQ Butcherblock steak
The steak is marinated in red wine and olive oil, with a sprinkling of pepper and steak spice before being grilled.
Wednesday
4
Homemade chili, baked cornbread
Thursday
5
Easy Grilled Salmon Recipe , The best and simplest green salad
Friday
6
BBQ pork chops,  The best and simplest green salad
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