MENU PLAN July Week 4
The thermometer hit 104 today in New Hampshire. That may seem like an everyday event during July in Dallas, TX, but for us New Englanders, any day we reach 100 is a scorcher. Eating cooling foods like raw salads certainly helps survive a heat wave. This week I’ll be serving lots of fresh cooling foods and lots of beans. My garden is brimming with beans, wax beans, haricot vert and butter beans. Try to incorporate local seasonal foods in your menu plan this week.
MEATLESS MONDAY – Garden Three-Bean Salad with Fresh French Dressing I will add some extra white beans and edamame so I get some extra protein.
TUESDAY Basque Style Shrimp with Fresh Corn Salad So I haven’t been able to get last Tuesday’s chimichurri sauce out of my mind it was so good. This week is a new twist on my now favorite summer sauce. I will add tomatoes and red pepper to the salad too.
WEDNESDAY Turkey Burger with Blueberries and Peaches with Summer Succotash Salad
THURSDAY Italian sausage sauce with Zucchini ribbon pasta If you are craving pasta but don’t want all of the carbs. Zucchini ribbons are a wonderful alternative. I’ll use turkey sausage instead of pork sausage to cut down on fat. To make my ribbons, I love to use the Joseph Rotary Peeler.
FRIDAY Zesty Salmon Wraps and Cilantro Lime Rice I’ll use brown rice.