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.
Quesadilas take no planning, just cheese, some diced vegetables and corn tortillas. They’re quick and easy to make.
|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.
|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.
|Homemade chili, baked cornbread|
|Easy Grilled Salmon Recipe , The best and simplest green salad|
|BBQ pork chops, The best and simplest green salad|