For previous posts in this series, check out Summer Eats, week 1.
Monday: Chicken Fajitas (I slice the meat in thin strips, marinate it in a mixture of chili powder and lime juice in a ratio of 1:2, and stir fry it with red onions* and peppers) with melon*.
Tuesday: Beef Noodle Bowls from Pioneer Woman (I added steamed broccoli* to ours), a beet salad (roasted golden and red beets* drizzled with balsamic glaze and sprinkled with feta cheese) and Special Cake (with zucchini* in it) to celebrate our friend’s engagement. Hooray!
Wednesday: Tacos (it was Takos Tuesday but on a Wednesday). Musk melon* (like a cantaloupe but way tastier) and green beans*.
Thursday: 3 bean salad (with green beans* and hopefully undetected zucchini*) and quiches with our eggs*, and broiled (or grilled works too) apricots* with mascarpone cheese and cinnamon.
Friday: black bean soup with avocado, lime, and corn chips. Musk melon*.
Saturday: sauteed vegetables (zucchini*, fennel*, green beans*, onions*) over pasta.
Sunday: out for a birthday dinner, and at home: birthday cake!
What’s for dinner at your house?
4 thoughts on “Summer Eats: Week 2”
Pingback: Summer Eats: Week 3 | Learning As We Go
Pingback: Summer Eats: Weeks 4-6 | Learning As We Go
Pingback: Summer Eats: Week 7 | Learning As We Go
Pingback: Summer Eats: Week 8-10 | Learning As We Go