Weekly Menu Plan 123 makes the most of the summer harvest with various tasty proteins paired with fresh pesto, garden vegetables, fresh cherries, along with sweet and spicy peppers.
How in the world did it get to be the middle of August already? No, seriously. I want to know. It seems like just the other day we were sliding into summer with visions of pool floats and beach towels, and it’s all back to school supplies and shiny new planners. We’re holding out on that shift in thinking here with the Weekly Menu Plan 123. We’re squeezing the rest of the fresh summer veggies and morphing them into simple eats with a still-summertime vibe. Take a look:
I kick off the week with my Greek Turkey Sliders with Garlic Feta Sauce. Also making an appearance are fresh roasted red peppers and crisp spinach. These little cuties have a vibrant taste and are healthy to boot!
Jenni/Pastry Chef Online makes good use of those perfect garden tomatoes that are hanging out on the counter with her Best BLT Sandwich. You can’t get much better than crisp bacon with ripe tomatoes, but she manages to do it! Try her sammie along with my Baked Potato Wedges for a delish dinner on the fly.
Erin/The Speckled Palate makes midweek eating nearly effortless with her Greek Bruschetta. Fresh cucumbers, tomatoes, and feta atop crisp bread makes for a simple meal. Pair it with my Antipasto Salad Skewers for a finger-food feast!
Lord have mercy on my soul because I’m thinking very impure thoughts about Cheryl/Pook’s Pantry’s warm Lobster Rolls! She makes the most of fresh Langostino lobster this season with her decadent sandwiches. I recommend serving a simple chopped salad for some veggies to balance out all of the glorious warm butter. Mmmm…butter…
Erin continues the appetizers-for-dinner theme with her Loaded Queso. Now, we all know that queso looks a hot mess, but tastes completely sublime. Erin’s cheesy dip amps up the flavor and satiety departments with seasoned ground beef, jalapenos, and three (!!) types of cheese. I can/will eat spoonful after spoonful of this cheesy goodness in homemade flour tortillas.
I’ll be honest–I’ve been wracking my brain trying to come up with a summer-time segue for Jenni’s Cinnamon Buttermilk Cheesecake, and have come up empty. All I can say is that a really great cheesecake knows no season, and this one is no exception.
I use All of the Summer Berries to top my no bake Lemon Mousse Tart with Pretzel Crust. You read that right, friends. This gorgeous chilled tart sits atop a salty pretzel crust. I think it’s the perfect balance of sweet, salty and variety of textures to make this delicious dessert so memorable.