Weekly Menu Plan Week 11 is all about the Red, White, and Blue–featuring fun twists on American favorites. Hot dogs dressed in gourmet toppings, caprese meets tortellini and egg plant, heirloom pizza, bacon potato salad, and patriotic fruit and yogurt popsicles.
The Weekly Menu Plan Week 11 is all about taking our tried and true, Red, White and Blue favorite dishes and kicking up the flavor with fun new twists.
With the holiday week upon us, I’m kicking off the week with a few fab-yoo-luss Homemade Hot Dog Condiments. These aren’t the boring ketchup or mustard, here. We’re talking toppings that will elevate those grilled dogs from ordinary to extraordinary! Scrumptious sauteed mini portobella mushrooms, fresh corn and avocado salsa, soft caramelized onions, and sweet pepper relish are not only delicious on hot dogs, but they make excellent toppers for any grilled meat or fish.
Tuesday brings a Tortellini Caprese Salad dressed in a basil pesto hummus that is sure to liven up any picnic. Jenni/Pastry Chef Online tosses prepared tortellini with fresh mozzarella, juicy tomatoes, and fresh basil? If there’s an easier, tastier pasta salad out there, then I want to meet it!
Wednesday, oh Wednesday…how I love you so. Especially when this Barbecue Chicken with Pinot Noir Blueberry Sauce are on the menu. Holy WOW! Susan/Girl in the Little Red Kitchen nails it this week! Tender grilled chicken and slathers in the prettiest blue-hued barbecue sauce that I’ve ever seen. The sauce starts out thin, but thickens to a sticky glaze as it sits. Don’t worry about the sauce being too sweet–there’s just enough cayenne in there to keep things interesting.
Speaking of interesting, Sarah/The Chef Next Door uses these gorgeous heirloom tomatoes as a basis for her Heirloom Tomato Pesto Pizza. I adore heirloom tomatoes because the colors are so bright, and the flavors are so vibrant. Eating the rainbow has never been so pretty and satisfying as it is on this simple pizza!
On Friday, our resident personal chef Cheryl/Pooks Pantry cooks a little something for herself and elevates caprese salad with her Caprese Eggplant Stacks. She tells you how to cook the eggplant just right so it doesn’t end up a soggy mess, so it’s perfect for layering fresh mozzarella, ripe tomato slices, and fresh basil. Well done, Sister!
Since no barbecue is complete without the potato salad, I’m bringing my absolute favorite Dill Potato Salad with Bacon to the party. Since y’all know that I’m mayo-adverse, this classic potato salad is made with yogurt and the fresh bite of dill. All the taste and less calories, yo.
We always want to leave you with a little something sweet, this week Cheryl/Pook Pantry brings something light and refreshing that won’t bog you down. Her Fresh Fruit and Coconut Yogurt Popsicles are gorgeous and full of fruit. Just look at all of the fresh fruit in there! They’re absolutely the perfect sweet treat to cool off with on a hot summer day.
Happy July 4th Holiday, Friends! I hope that you found something delicious from Weekly Menu Plan Week 11 to share with your people over the holiday week. Please come back and tell me what your favorite is this week!
Come back next week for a menu dedicated to picnic salads and sandwiches!