Let’s talk about our summer meal plan this week!

I’m out traveling this week to visit both Toronto and New York City, so even though I won’t be cooking much, I’ve picked a few great recipes for you to incorporate into your week. Whether you’re back from a weekend trip, have been out BBQ-ing all weekend, or just need some new ideas this week, these recipes are fresh, simple, and so delish!

A few tips for shopping and storing produce and proteins for the week:

• Cook the salmon early in the week – fresh is best, or else I would recommend freezing the salmon and slowly defrosting overnight the day before using.
• Feel free to marinate the Green goddess chicken thighs (you can also use breasts) for the Quinoa salad and as a side for the panzanella salad earlier in the week. Marinated chicken holds in the refrigerator better (the salt helps preserve it), and it’ll definitely add to the flavor as well. If you don’t get a chance to do it until the same, that’s totally ok too.
• For the summer balsamic stone fruit panzanella, use RIPE stone fruit. This makes the biggest different in getting all their beautiful natural flavors out. To tell if the fruit is ripe, use both your sense of smell and touch – you’re looking for a slight give to the fruit when pressed gently and a sweet smell to both the nectarines and tomatoes. The best way to store these produce are on your counter next to your other ripening fruit.

And with that, here’s A Summer Meal Plan menu For this week:

• Monday – Coconut Curry Steamed Salmon with Purple Sweet Potatoes, Broccolini, and Tomatoes. An EASY, 30 minute weeknight meal for 2 with the simplest cleanup! I usually have salmon at the beginning of the week to make it as fresh as possible.

• Tuesday – Easy Lemongrass Thai Chicken with Blistered Cabbage and Cucumber Avocado Salad. Flavor packed with my secret ingredient (Thai curry paste), this chicken comes together super quickly and is paired perfectly with the crisp and creamy cucumber avocado salad.

• Wednesday – Red Pepper & Lentil Vodka Pasta. This red pepper and lentil vodka pasta is my take on the traditional vodka pasta that is tomato-y, creamy, and also packed with protein and veggies.

• Thursday – Summer Balsamic Stonefruit Panzanella. This salad is such a treat. The homemade vinaigrette with fresh tomato juice (this comes from salting the tomatoes) pulls this all together, and there’s truly no better way to make panzanella. Pair with some of the same green goddess chicken you’re marinating for the Quinoa salad tomorrow, and there is another easy, well balanced meal.

• Friday – Spring Quinoa Bowl with Snap Peas and Green Goddess Chicken. These easy quinoa bowls with green goddess chicken, snap peas, & cucumbers are clean, simple, crisp, and so good.