Sunday: Grilled Salmon with Grilled Corn, Roasted Red Pepper Salad (DIY)
Monday: Ground Turkey & Veggie Pasta (DIY)
Tuesday: Shrimp Tacos with Peach Salsa and Grilled Zucchini (DIY)
Wednesday: Leftovers: Pasta
Friday: In Boston/Cape Cod

This is a short week for us, so it’s 100% DIY and mostly designed to use up everything in the fridge before I head out to the East Coast for a week and a half. It’s also a week that is focused on all of the great summer produce that is in season so you should be able to find all of the fruits and veggies for this week’s menu at your local farmer’s market.  Since it’s an all DIY week I’ve provided some insight as to how we’ll pull everything together in the SavoryGirl household:

For the corn salad on Sunday, we’ll grill whole ears of corn (still in the husk, but peel it back to take all of the silk out first and then re-wrap it) until the husks get black and crispy and the corn on the inside is tender, about 15 minutes.  Cut the kernels off the ears of corn once they’re done (invert a small bowl into a big bowl to prop the ear up vertically while slicing and keep the flying kernels contained!).  Then we’ll mix in some chopped roasted red pepper, black beans, a bit of olive oil, lime juice, salt, pepper and red pepper flakes.  Voila!  Delicious grilled corn salad to go along with your salmon.

For our pasta dish, we’re going back to our college days…we honestly used to eat this like 3 times a week! Super simple, not fully homemade but healthy and yummy. Sauté up  some well seasoned ground turkey and then remove it from the pan. Add chopped up seasonal veggies (we’ll use summer squash, mushrooms and onion) to the same pan, season well with salt, pepper and Italian herbs and cook until they are just tender. Add all of the turkey and veggies to some cooked whole wheat pasta, add your favorite sauce of choice, top with some Parmesan cheese and there you go!

Finally, for the shrimp tacos we’ll grill some shrimp and then add them on top of some shredded cabbage in a toasted corn tortilla (toasted over the open flame on our gas stove…trust me, it’s the way to go!).  We’ll then top the tacos them with some homemade peach salsa (chopped up grilled peaches combined with roasted red pepper, diced jalapeños and a bit of salt, pepper and lime juice) and a drizzle of hot sauce. We’ll serve the tacos alongside some grilled zucchini and maybe a bit of refried beans if we’re feeling super hungry.  Quick and easy Mexican that capitalizes on the amazing peaches that are in season right now…delish!