Featuring garden veggies, grilling, and summer salads.
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Fresh, Light, and Summery Dinners

Hi friends,
How are you? It can be a hard question to answer these days, right? At least hard to answer in a succinct manner—so many qualifiers, so many layers, so much context to everything. Even if you are doing kind of okay at the moment, “fine” just doesn’t quite do things justice, does it? 
As we move into August, if you are a parent (or a teacher, an administrator, or a staff member) the big looming question is whether school will open or not. And if so, what that opening will look like. And the answer is variable by state, by county, by school, and is a moving target even still. We’re very much still in wait-and-see mode with both boys, with Charlie’s high school and Jack’s college making calculations and adjustments every day.
Shortly, I’ll start thinking about dinners a little more in terms of weeknight vs. weekend dinners—but not yet. Right now I’m clinging to whatever this version of summer is. And as the tomatoes in my shabby weed-filled garden turn from green to red and yellow, I’m going to try to catch a few minutes in a chair on the lawn and read. This is most appealing in the early evenings when the air gets a little cooler, and I’ll just let the dinner hour push itself a bit later while it’s lighter longer.
Here is what we should be thinking about for dinner right now.

Chunky and creamy and satisfying. This, like pretty much all salads, is a super flexible recipe. I’m going to add tons more cherry tomatoes when they get ripe, and probably some diced zucchini (because it will need to be added to everything shortly).

Click here for the recipe.

Steak nirvana: nicely marbled, full of flavor, and seared on the grill or on a cast-iron skillet. Serve it up with Summer Corn, Tomato, and Bacon Salad or Tomato, Red Onion, Watercress, Feta, and Olive Salad and maybe some Mexican Grilled Corn.

Click here for the recipe.

When ketchup and mustard aren't quite enough, this herb sauce is the bomb.  You may be tempted to eat it with a spoon. Serve these with Tomato, Mozzarella, and Basil Salad and Mayonnaise-Free Potato Salad

Click here for the recipe.

Oregano, cumin, and allspice give this super moist, crispy-skinned chicken a kind of Greek-meets-Middle East vibe. You can cook these on the grill if you'd like. Keep the heat moderate, and turn a few times so the thighs cook through without the skin getting too browned. Serve with Arugula and Cucumber Salad with Tzatziki Vinaigrette

Click here for the recipe.

My kids had their first fish taco in Florida, and the game was changed forever.  The fish in these tacos (use whatever appeals) is topped with a chopped vegetable salad that adds brightness and crunch. 

Click here for the recipe.

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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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