It’s Saturday, August 16
Menus and shopping lists forAugust 17 – 22 and August 24 – 29
Another great week of dining awaits. It’s time to make some plans and go grocery shopping.
It’s Saturday, August 16. You’ve got to love Harvest season!
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Greek Salad: Friday, August, 15, 2025
Summer calls out for leisurely dining that’s designed for hot weather. A fresh, crisp Greek salad awaits. Relax and enjoy this classic. Basil hummus, warm bread and vine-ripened canteloupe complete the meal.
Just a note about this salad: It’s best to use an avocado that isn’t too soft. An overly ripe avocado will begin to break up and mash when you toss it with the finished salad.
Don’s Fajitas de Verano: Thursday, August 14, 2025
Fajitas de Verano simply means summer fajitas. The history of fajitas dates back to the 1930’s and 40’s. It’s the original TexMex cowboy food. Ranch workers made fajitas from the cheapest cuts of meat which were grilled with whatever was available, and wrapped in a tortilla. Today, folks wrap almost any meat or vegetable in their fajitas.
This time of year we have lots of fajita options from the summer harvest. Tonight we’ll fold in summer squash, sweet peppers, onions and fennel. Chicken, or Chik’n Strips, will stand in for the beef. They’re served with homemade salsa and guacamole. Wahoo!
Bok Choy/Tomato Stir-fry with Lemon Basil Sauce: Wednesday, August 13, 2025
A few seasonal items are combined in a tasty warm-weather stir-fry tonight. Bok choy and tomatoes are the featured all stars, bathed in a summery lemon basil sauce. Toasted slivered almonds add a little extra crunch to this dish.
It’s a stir-fry, so once the cooking starts, you’ll be out of the kitchen in no time.
Chilled Smoked Salmon Pasta Salad: Tuesday, August 12, 2025
Cold pasta salad will keep both you and the kitchen cool tonight. Multi-textures and rich flavors of smoked salmon, fresh sugar snap peas, sweet onions, shredded cabbage, cucumbers and sweet new cherry tomatoes make up the ingredients. They’re wrapped in a creamy, yogurt-based dressing made with ginger, lime and fresh cilantro.
A simple lightly dressed arugula salad accompanies to complete a perfect warm weather meal. Make the pasta salad early in the day and tuck it away in the fridge.
Rainbow Chard with Apricot Salsa: Monday, August 11, 2025
This seasonal variation of chard comes alive with the help of tree-ripened apricots presented in a delicious apricot salsa. Toss some black beans into the chard and serve it over protein-packed quinoa. Individual servings will be topped with apricot salsa and a grating of sharp cheddar cheese. This one’s sure to light up your taste buds!