Weekly Menu June 29-July 4

Japanese Noodle Salad

Summer is happening. The days are long and warm, the kids are scattered and the interest in cooking is waning. The Weekly Menu June 29-July 4 is another grab and go array of eats. In the summer I like to focus on food that can be eaten right after it is prepared but also tastes great a day or two later. Grilled Chicken or Tofu makes fast and yummy picnic food with different dips, added to salads or stuffed into sandwiches. Cook up a big batch of lemon marinated chicken for Grilled Kale Caeser Salads early in the week and use the extra to stuff into wraps with Tzatziki and fresh greens. Empanadas are fast to whip up, last for days, taste great hot or cold and can be filled with a plethora of ingredients. Japanese Noodle Salad seems to taste better the longer it marinates. It is great tossed with Sticky Chicken Thighs, green onions and sesame seeds for a picnic salad. You can make a huge batch if you need to feed a crowd. Crispy Breaded Fish Chunks are fast, healthy and taste good cold. They travel well and are good to snack on with a bit of cocktail or tartar sauce. Make a big batch of crisp greens, fresh mint and whatever organic fruit you can find and toss it up with Honey Balsamic Vinegar. A Make it Your Way Baked Potato Bar at the end of the week sets you up for a great weekend of leftover eats. All of the recipes this week are wonderful to pack up and take to a picnic, outdoor concert or play or just enjoy in the garden. Click the link for dinner menus and a shopping list.