Our tomatoes are ripening into the most delicious, juicy little jewels, so of course I had to feature them, fresh, in a few of our side dishes this week. Although it’s been heating up, the moody June gloom continued through the beginning of the week and inspired one last soup before the heat rolls in for the next few months. And my recent purchase of frozen Mahi Mahi fillets at Costco inspired a delicious meal of fish tacos that the whole family devoured. Officially obsessed and can’t wait to incorporate this delicate, fresh-tasting protein often throughout the summer.
For dinners this week we had:
Grilled Chicken & Strawberry Spinach Salad (with feta, cucumbers, red onion, nuts, avocado, and balsamic vinaigrette). I then ate the leftovers for lunch all week.
White Chicken Chili with Pan-Fried Polenta and Sauteed Zucchini (my go-to white chili recipe, which made enough for two full dinners and a lunch for me).
Grilled Mahi Mahi with Avocado-Corn Salsa (to which I added our fresh tomatoes and subbed red wine vinegar for lime juice since I didn’t have any…absolutely delish), Cauli-Rice and Tortillas.
Shepherd’s Pie with Cucumber-Tomato Salad (tossed with finely chopped red onions, a splash of red wine vinegar, olive oil, a tiny spoonful of mayo, and salt and pepper)…I didn’t use a recipe for my shepherd’s pie but did add in a zucchini to up the veggie content, in addition to the usual carrots, celery, onion, and peas.
For snacks we enjoyed these Banana Date Bran Muffins, sweetened with only fruit. They’re not very sweet but served warm with butter are delightful, and my girls have devoured a few of the mini muffins each day this week.