It’s Dinner Divas’ Weekly Meal Plan time, friends. Happy Friday–better yet, happy first Friday of Official Summer here in the Northern Hemisphere! To celebrate, we are bringing you our first Theme Week, and we’re highlighting a grill-centric menu. Even our dessert is grilled. Sweet! (literally).
Start the week with these North Carolina Muffaletta sandwiches. Layer on the pickled vegetable salad like I did, or go more traditional with olive salad. Then grab your cold cuts. Make the sandwiches on Sunday and wrap them tightly in foil so they hold together. When it’s time to grill, just toss the wrapped sandwiches on the grill for a few minutes to melt the cheese, and you’re in business.
Tuesday is a fun night. The Girl in the Little Red Kitchen brings us BLAT Hotdogs! Not only is it fun to say, it’s also a delicious acronym: B=Bacon (which is wrapped around the hotdogs!) L=Lettuce A=Avocado and T=Tomato. It’s like having a salad on your bacon-wrapped dog. Yes, please!
You will love the easy elegance of The Chef Next Door’s Wednesday offereing, Shrimp on the Barbie with Chimichurri Sauce. The shrimp get a trip through a spicy marinade and then cook quickly on the grill. And chimichurri is the perfect summer sauce: packed with flavor and no-cook. You’re going to really enjoy Wednesday!
This Spanish Grilled Tomato and Garlic Bread post is one of my all-time favorite of Pook’s Pantry’s posts. So simple yet so satisfying, serve this alone as a very light supper, use it as a base for more complex toppings, or serve alongside grilled meats. You cannot go wrong with the pure, simple goodness that just a handful of ingredients treated with respect can buy you.
Friday is finally here, and you have earned your Grilled Steak Salad with Chive Yogurt Dressing. Equal parts healthy and hearty, you’re going to love all the crisp greens and vegetables, the simply seasoned grilled steak, and the cool, creamy, flavorful yogurt dressing. Hello, Friday!
As always, we have 2 extras for you. First up, my Grilled Vegetable Gazpacho, Greek-Style makes a great starter, really light meal, or side for other grilled goodies. I took all the flavors in a Greek salad and grilled them up to puree together in a Greek-inspired gazpacho. Sweet with cucumber and tomato with a lovely tang from red wine vinegar, this gazpacho is topped with cubed feta, chopped kalamata olives, red onion, cucumber, and fresh oregano.
If you’ve never had grilled pineapple, seriously, you need to break out your grill and make The Chef Next Door’s Grilled Pineapple with Vanilla Sorbet. Grilling intensifies the pineapple flavor, and pairing it with an easy, 4 ingredient vanilla sorbet really takes this dessert over the top. Maximum goodness with minimal effort–you’ll want to serve this multiple times throughout the week!
And that’s our weekly meal plan for the first full week of summer. I hope you like the grilling theme, friends. And get ready for more themes in upcoming weeks.
Who Are the Dinner Divas?
Here we are–just five girls banding together to bring you our best so you can get dinner on the table with a minimum of fuss!
What kind of meal plan theme weeks are you interested in? Let me know in the comments, and we can make it happen.
Thanks for spending time with the divas today, friends. Take care, and have a lovely day.