Week of July 4th

This week is built around three recipes already on the site, one night of leftovers magic, and one night where nobody cooks. That's the whole philosophy — fresh food most nights, zero guilt on the rest !!

Monday — Grilled Greek Chicken

Grilled Greek chicken with garlic rice & Greek salad. Marinate the chicken in the morning (5 minutes, I promise) and dinner comes together in about half an hour. Make extra chicken — you'll want it Wednesday.

Tuesday — Pesto Salmon Night

Pesto salmon + pesto rice + all the spring veggies. One jar of good pesto does double duty on the salmon and the rice. Whatever green veggies look best at the store — snap peas, asparagus, broccolini — they all work.

Wednesday — Leftovers Remix

Monday's extra Greek chicken over a big chopped salad with tzatziki as the dressing. Ten minutes, no cooking, tastes like you planned it (you did).

Thursday — Steak Night

Fresh & crunchy Asian salad with coconut rice & grilled steak. The coconut rice is the sleeper hit here. Get the grill going while the rice cooks and everything lands at the same time.

Friday — Off Duty

Takeout, taco truck, cereal — dealer's choice. A good week of cooking earns a night off. ENJOY !!

Grocery Notes

• Proteins: chicken breasts or thighs (get extra for Wednesday), salmon fillets, flank or skirt steak
• Produce: romaine or crunchy lettuce ×2, cucumbers, cherry tomatoes, red onion, lemons, limes, snap peas or asparagus, cilantro, fresh dill
• Pantry: jasmine rice, coconut milk, a good jar of pesto, olive oil, red wine vinegar, soy sauce or tamari
• Dairy: feta, plain Greek yogurt (for tzatziki)