Convenience and flavor are the theme of this week’s meal ideas!
The pineapple we bought as the store last week was so juicy and flavorful! If yours are as good as ours was, pick one up and use part of it for the Salmon Kabobs with Creamy Dill Sauce and the rest for the Hawaiian Fajitas. If you can find some local, in-season asparagus, you can roast or grill it and include it in the fajitas – you won’t regret it!
You know we love creating unique combinations of ingredients to produce flavor-loaded meals. The Egg-Topped Roasted Asparagus & Strawberries and the Sweet Orange Roasted Fennel & Radish Salad are perfect examples. Especially if you can get ingredients from your local farmers’ market, these are both delicious! If you want to see a video on how to make the Roasted Fennel & Radish Salad, check it out here.
All of the entrees this week would be excellent on the grill, including the Grilled Steak Panini. You can serve it with the Kale Chips or, if you have any pickled radishes and onions left over from the Korean Burgers last week, they are fantastic for the Panzanella Salad.
For another quick and easy and great-tasting meal, add the Vietnamese Lettuce Wraps to your lineup. You could even quick pickle the veggies ahead of time, and this comes together super fast!
-When you start eating food without labels, you no longer need to count calories.
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Entrée 1
Salmon Kabobs with Creamy Dill Sauce
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Entrée 2Grilled Steak Panini
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Entrée 3Hawaiian Fajitas
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Side 1Panzanella Salad with Pickled Radishes and Onions
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Side 2Sweet Orange Roasted Fennel and Radish Salad
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Side 3Kale Chips 3 Ways
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Quick & Easy 1Egg-Topped Roasted Asparagus and Strawberries
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Quick & Easy 2Vietnamese Lettuce Wraps
- Like What You See?
