Weekly Menu Plan 120 focuses on fresh seasonal fruits prepared in a variety of ways to bring the goodness of summer to the table in one delicious week.
August is here! I absolutely adore this time of the summer because the ripest, freshest fruits are in abundance at the local markets. I could very easily live on summer fruits forever and be happy. The Dinner Divas are including the summer bounty in each and every dish this week. This is my. kind. of. week! I hope that you agree. We have one scrumptious week ahead of us here with the Weekly Menu Plan 120. Take a look:
We kick of the week with Jenni/Pastry Chef Online’s Tomato Peach Panzanella Salad. The Tuscan inspired salad is made with leftover bread, juicy tomatoes, and a bright and garlicky vinaigrette. Jenni also includes ripe peaches, cucumbers, and fresh corn to make this a hearty dinner salad to remember. Add a few slices of grilled chicken to this panzanella to round out the meal.
Erin/The Speckled Palate brings a touch of elegance with her twist on the French classic niçoise salad, using sockeye salmon in place of the traditional tuna. Her Salmon Niçoise Salad still includes the romaine, steamed potatoes, and green beans in a tangy vinaigrette. If you’re feeling extra fancy, serve this elegant salad alongside cheesy asparagus spirals.
The middle of the week is bright and fresh with Cheryl/Pook’s Pantry’s Corvina with Citrus Salsa. Corvina is a meaty, mild whitefish that breaks off in chunks rather than flakes. Corvina is worth locating, but if it isn’t readily available in your neck of the woods, try substituting a favorite whitefish. I like to serve this with a simple cucumber ribbon salad to carry the brightness throughout the meal.
I make the most of cherry season with my Roast Chicken with Cherry Balsamic Glaze. This is one of my favorite economical summer dinners because I roast a whole chicken, which leaves plenty of leftovers for the week ahead. I’ll warn you though–if you want any cherry glaze to go with the leftovers, you’ll have to double the batch. The sauce is EVERYTHING.
Jenni puts her own spin of Friday Night Pizza Night with her Cubano Pizza. We’re talking crisp and chewy pizza crust topped with Cuban sandwich filling of pork, dill pickles, and plenty of mustard. It may sound a little odd for a pizza, but the flavors really work! I could eat this pizza for days!
The summer heat is no match for Cheryl’s Strawberry Lemonade Arnold Palmer. She takes a classic iced tea-lemonade combination an infuses it with fresh strawberries! I love a good Arnold Palmer, so the addition of strawberry really makes my heart sing.
I round out the week with my Bakery Style Blueberry Muffins, which are practically bursting with fresh blueberries! What makes them “bakery style?” Why the sweet muffin and the buttery, crunchy streusel topping, of course! The recipe makes plenty enough to get you through the weekend, and have more to take as coffee companions throughout the week. If you like blueberry muffins, then you will LOVE these!
That’s a wrap for this week, Friends!
Tell me…which recipe are you craving from the Weekly Menu Plan 120?