Meal-Plan Problems Solved!
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A long time ago my friend Abby said to me: “All I want is to be able to call you and for you to tell me what I am making for dinner that night.” I started this newsletter shortly after. Not because I don’t like talking to her but because it seemed easier than waiting for the phone to ring. I also thought that other people might want the same thing.

I like being told what to do by someone who knows more than me and wants to take charge. You’re going to tell me the best way to drive home? I’m listening. You know the best stain remover to get wine out of a carpet? I’m pulling out my credit card to buy it. You’ve done the research about the best phone plan, the top physical therapist, the most powerful garbage disposal, the least crowded entrance to a museum? I’m grateful.

One of the few things I know how to do well is figure out what to cook and when. If I ever start pontificating about repairing carburetors or the best way to tan leather, then you should raise an eyebrow and call a doctor. But I can offer up these recipes as tasty dinner options for this week.
This Citrus Marinated Salmon with Zesty Sauce takes 10 minutes to prep and 10 minutes to cook. Now that we are headed into the season of all things corn and tomato and zucchini, how about Creamy Corn and Potato Salad with Bacon and Lemon Buttermilk Dressing as a side? The creaminess of the potatoes is perfectly punctuated by the pop (alliteration, yay!!) of the crispy corn and crumbled bacon.
Click here for the recipe.
Grilled Provençal Chicken and Peppers is a colorful dazzler of a grilled dinner. Serve it up with Kale Quinoa Salad with Honey, Lemon, and Dijon Dressing, packed with flavor and texture and color. Like many grain and vegetable salads, this is a recipe that can be endlessly customized. Don’t feel the need to stick to exact ingredients and measurementsconsider them more friendly suggestions.

You could also serve it with Cavatappi with Roasted Cherry Tomatoes and Pesto. It's hard to make a summer produce pasta that's not a stunner. This on its own would be a simple one-dish meal
make it tonight and eat it on the night when you have the least time.

Click here for the recipe.
On the grill or in the oven, these are pretty and very easy to pull together. There is a lovely hit of sweetness from the maple syrup and earthiness from the mustard and the rosemary. Pair it with Baby Pattypan Squash Gratincute little squashes nestled in a beautiful green sauce made with chard, cream, and Gruyère cheese.
Click here for the recipe.
For those of you who don't think a green salad can be so satisfying, this is a must-try. Now, I personally think this could be the main dish and you would not want for anything else, but if you think that others in your midst might consider this a side dish masquerading as an entrée, then cook up some Asian Beef Mushroom Burgers.

Click here for the recipe.
I’m going to assume that at the end of this week, as we reach the halfway point of summer, you are either entertaining or feeling festive and want a Big Fun Dinner. How about starting with some tortilla chips and Herbed Roasted and Raw Tomato Salsa with Olives and passing around glasses of Sparkling Rosé Berry Sangria?

Then grab your tongs and make some Grilled Marinated NY Strip Steaks, which are steak nirvana: nicely marbled, full of flavor, and seared on the grill or on a cast-iron skillet. Pair these with Pasta Salad with Tomatoes, Feta, and Herbed Mayonnaise and Sautéed Corn and Zucchini in Lemony Browned Butter. Dessert could be Old Fashioned Berry Cobbler or Blueberry and Peach Crostada. Now that’s the way to start the weekend!

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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