July Kickoff

Happy Independence Day! I've been thinking for awhile about a new format for our weekly menus. I've been wanting to incorporate more fish and less beef, chicken and pork. I have nothing against those meats, but I do think that our family would do better by consuming more fish and vegetarian options. I'm out of town this week, so i won't get to enjoy THIS menu (my mom has a great one planned though) but I'm looking forward to trying something new when I get back. Here's a stand-in menu for the meantime:

Sunday: Hamburgers, corn on the cob, baked beans....picnic food for the 4th

Monday: Farfalle with Onions, Tomatoes, and Feta

Tuesday: Blackened Yellowtail Snapper with Mango Salsa, Quinoa Salad with Sugar Snap Peas

Sugar Snap Peas are one of the earth's greatest gifts. They are sweet, crunchy, satisfying, and super healthy. I'll grab a ready-to-eat bag from the produce aisle and have the WHOLE bag for an afternoon snack. If I'm really feeling hungry I'll dip them in some yummy hummus. Don't be afraid to try new grains. Quinoa (Keen Wa) is an easy to prepare and readily available option.

Wednesday: Roasted Tomato and Artichoke Flatbread Pizza

Thursday: Chili and Lime Grilled Shrimp with White Beans and Rice

Friday: Grilled Whole Chicken, corn on the cob, baby greens salad

To grill a whole chicken, rinse and dry a whole bird. Sprinkle with kosher salt and fresh ground pepper. Place in a greased foil roasting pan and put into a preheated grill over indirect heat. Cook 15 min per pound (usually an hour or so for a whole chicken). Your bird will come out golden brown and crispy skinned, with tender, juicy meat WITHOUT basting or any other fuss. The perfect summer meal.

Saturday: Pizza Night or Leftovers