Weekly Menu Plan Week 62 celebrates all that summer has to offer with heirloom tomatoes, great burgers, a pack-able pasta salad, chicken salad, and TWO types of pie!
Summer is in full swing, punctuated by our family vacation! We tend to eat pretty well while on vacation because I avoid eating out as much as possible. Because I’d rather spend time with my family at the campground or touring around than cooking while on vacation, planning the menu is an absolute must!
I’m not gonna sugar coat it–I spend a good two days cooking and marinating for the week so that I have minimal hands-on cooking time while on vacation. It’s a little nutty and stressful in the moment, but I relish it when I’m able to spend more time hiking or playing Cornhole with my family.
The Dinner Divas know a thing or two about menu planning. Check out our tasty Weekly Menu Plan Week 62:
I absolutely adore fresh summer tomatoes, which is why I love Cheryl/Pook’s Pantry’s Tomato and Goat Cheese Tart! All of those ripe, juicy sun-ripened tomatoes are beautifully showcased in an easy homemade pie crust with herb goat cheese. Simple ingredients mingle for really big flavors in this summery tart!
One of my favorite tastes of summer are my Feta Stuffed Lamb Burgers with Grilled Sweet Onion Steaks because hello! Lamb and feta! This makes one whopper of a burger that people will ask for time and time again.
I want to eat All of the Pasta Salads all summer long so I always look forward to Jenni/Pastry Chef Online’s Mexican Green Goddess Pasta Salad. Fresh herbs, spices, and a creamy dressing make this pasta salad a summer staple around here.
Erin/The Speckled Palate brings another great burger to the menu with her Sauerkraut Burgers. Sauerkraut! On a burger! How fun is that?
I’m crushing Cheryl’s Thai Chicken Salad with Spicy Chili Lime Dressing. Fresh cabbage, carrots in that tangy dressing with a touch of heat is both refreshing and filling.
Now Jenni and I have bonded over many things. One of which is creating a dessert to share in honor of a lost sibling. I did it with my Fresh Blueberry Cupcakes with Lemon Tea-Infused Frosting in honor of my sister Cheryl. (Not to be confused with my sister-from-another-mister Cheryl/Pook’s Pantry.) Jenni created this fabulous Chocolate Cheese Pie in honor of her brother Greg. Read her heart warming tribute, then make yourself some pie.
On a lighter note, I make the most of the seasons cherries and rhubarb with my Sweet Cherry Rhubarb Pie. The sweet-tangy combination is sure to become a summer favorite!
I hope that you enjoy all of the deliciousness of the Weekly Menu Plan Week 62!
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