As the weather gets warmer, the days longer and activity around my house sky rockets, my cooking shifts into lighter, fast meals with local, fresh ingredients. The warm comfort meals and dinner around the table on cool winter nights during the school term morph into grab and go, toss it together quick eats. I like to keep a lot of salad ingredients in the fridge to mix together with a variety of dressings, to roll up in wraps or toss with precooked rice or grains for healthy, fast eats with minimal time in the kitchen. The Weekly Menu June 15-19 starts with a light Grilled Salmon Nicoise Salad that is quick to make, light but filling. Hawaiian Kebabs can be grilled in the oven or BBQ. Mediterranean Orzo or Quinoa Salad is great in lunch boxes and you can toss in some leftover Salmon for a hearty, pasta salad. Three Bean Taco Salad is so versatile and good. Use it as a salad base, in tacos, burritos or as an appetizer with chips. End the week in the garden with a Minty Margarita and well stocked Taco Bar. Have a great week and enjoy all the healthy eats. Click the link for a dinner menu and shopping list for the week.
MONDAY: Grilled Salmon Nicoise Salad
TUESDAY: Three Bean Taco Salad
WEDNESDAY: Mediterranean Orzo Pasta Salad
THURSDAY: Hawaiian Chicken Kebabs
FRIDAY: Make it Your Way-Taco Bar