Sunday: Leftovers: Minestrone Soup from last week
Monday: Leftovers: Frozen vegetarian Cassoulet leftovers with a side salad  
Wednesday: In San Diego for 4th of July!

I apologize…I’m not going to be much help with your dinner planning this week.  We’re only here for two days before heading down to San Diego to visit good friends so we’re relying heavily on leftovers to keep it simple.  I made a double batch of the Minestrone Soup last week so we’re freezing some but also stretching it to feed us for one more night. Monday we’re reaching back into the deep crevices of our freezer and pulling out something we made a few months ago, vegetarian cassoulet.  Simply mix up a little butter, breadcrumb mixture to sprinkle on top, pop it in the convection oven and we’ll have dinner in less than 30 minutes.  Perfect…that means I’ll have time to pack!

If we were hosting 4th of July at our house we would likely be heading over to Fort Mason with a grill for a good old fashioned BBQ.  Nothing too fancy for this holiday…grilled summer corn, high quality sausages and burgers, maybe my mom’s cracker-fried chicken, pasta salad and a beautiful red, white and blue summer berry trifle to finish it all off.  Good ‘ole American beer and maybe some white sangria to quench our thirst.  I know, I know…this may seem a bit underwhelming for SavoryGirl.  Since we never eat this kind of food it’s a bit of a treat for us, so I’ve really tried hard over the years to avoid making 4th of July fussy despite all of the fun, unique recipes I always see out there this time of year.

Happy 4th of July everyone…I hope you have a wonderful day with family, friends, good food, great fun and beautiful fireworks!