The number of people at our table is very much a moving target these days. One kid is back from school, another is off to a football training program in Massachusetts. The kid who is home might be home for dinner, or he might not. He’s 19, so I am on a need-to-know basis. If he is home, he may not be alone. Or we might have our friends over. Let’s just say that the number of table settings at my table is—and always has been—quite elastic.
Here are some of the dishes that are on deck this week, and most can be stretched or turned into leftovers, as circumstances warrant.
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This lovely salad is a great hot-weather dinner, and then you can have leftovers for lunch all week long (unless Jack did, in fact, show up for dinner with a few friends). To accompany the salad, I will also grill up a batch of this simple herbed chicken and tuck whatever is left in the fridge.
Click here for the recipe.
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There are some soups that belong to summer, and this is one of them. Save a couple of cooked chicken breasts from Monday, and you are on your way to making this chowder. This is hearty enough to deserve main-course status, and I think I’m going to serve it up with Fried Green Tomatoes with Green Goddess Dressing, because I want to eat tomatoes as often as I can this summer (and the leftover dressing will be great on a salad later on in the week!).
Click here for the recipe.
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This recipe is how you turn a basketful of ripe tomatoes into an easy dinner. Pair it with Salsa Verde Garlic Bread— a delicious and cheerfully green take on garlic bread.
Click here for the recipe.
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The best of two dishes collide. This is another big batch recipe that will supply other meals later in the week if you’re lucky. Lettuce in pasta salad? Yes, ma’am, yes, sir—give it a go. It’s amazing, and I happen to love it even if it's a day old.
Click here for the recipe.
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BUT WAIT, THERE'S MORE . . .
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If you have meal-planning gripes, questions, or things you want to suggest, come hang out with me on Instagram, Facebook, or Twitter!
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