Most Recent Update:
I cannot believe it is Friday again. I know it happens once a week, but still. So here I am with the Dinner Divas and our Weekly Meal Plan! This is our 13 week, and our theme for this middle-of-July menu is Sandwiches and Picnic Food. You’ll find plenty of sandwich ideas, including a fancy open-faced tartine that would be lovely with a glass or three of rosé, as well as two portable and fruity desserts, so let’s get to it. But first, don’t forget you can find all our menu plans in the archives.
Light and tasty for Monday, The Chef Next Door has some Mini Crab Rolls for us to start out the week. A fun, and also less expensive, spin on a classic lobster roll, these beauties are simply dressed with a creamy yogurt sauce.
Here’s that open faced sandwich I mentioned earlier. Pook’s Pantry has two elegant ideas for her tartines, but wants to be sure we know we can make an open-faced sandwich with just about any combination of ingredients. Go see her recipes for Wine Poached Pear and Gorgonzola Tartine and Prosciutto, Fig Jam, and Parmesan. Now aren’t you glad I told you to grab some rosé?
Whether tucked inside a bun, nestled into a vol-au-vent, or holding court on a bed of lettuce, chicken salad is a crowd pleaser (as well as a family pleaser). Just like potato salad recipes, I think you can never have too many chicken salad recipes. And Kirsten from Comfortably Domestic is providing us all with a wonderful one. Accented with dried cherries and dressed with a lemony dill yogurt dressing, you’ll keep coming back for Light Chicken Salad with Lemon Dill Yogurt Dressing, even if it’s not Wednesday.
I brought Thursday’s sandwich along: a Gourmet BLT with Cheese and Avocado. What makes it gourmet? As far as I’m concerned, it’s using the best possible ingredients and giving them room to shine. Super thick-cut bacon, gorgeous heirloom tomatoes, the most verdant green leaf lettuce, aged cheddar, and creamy avocado. It really doesn’t get much better than that.
The Girl in the Little Red Kitchen brings us a fun way to turn Friday dinner into an event, either for that way, or to wrap up for a picnic on Saturday: a Summer Vegetable Sandwich Bar. So much fun for everyone to pick and choose their own toppings, spreads, and accents. And a great way to use what comes in your CSA box. Have fun with this one using Susan’s ideas as a starting point. Yay, sandwiches!
You know I love it when our extras are both desserts, and here we are with 2 desserts!
The first is this homey and easy to make (and eat) Blueberry Galette from The Chef Next Door. Just a handful of simple ingredients, a few minutes of hands-on time, and about an hour in the oven, and this galette will be ready for you to enjoy, hot or cold. The perfect dessert for a picnic or tailgating or even munching in front of the television.
Last but not least, these Cherry Hand Pies from Pook’s Pantry are super cute–cute as a button, right?!–and fantastic. The crust is lemon-scented, as is the filling, making these gems the perfect sweet-tart endin to a meal, whether at home or on the go.
And there you have it, our weekly meal plan, Week 13, in the books! Like all of our menu plans, you certainly don’t have to stick to eating our choices for each day or each week, so bookmark the archives and play mix and match with whatever sounds good. But don’t forget these sandwich fixin’s when it’s time to picnic or whenever you need portable provisions!
And that’s it, friends. Enjoy our weekly meal plan this week or any week, or use our ideas to fill in holes in your menu. We’re here to help, so just look for us. Here we are
Thanks so much for spending some time with us today. Take care, and have a lovely day.