|Sunday:||Maple-Butter Roasted Chicken with Seasonal Veggies & Summer Berry Clafoutis|
|Monday:||Red Snapper Tacos with Grapefruit Avocado Salsa and Corn-Black Bean Salad|
|Tuesday:||Leftovers: Tacos with Corn & Black Bean Salad|
|Wednesday:||Leftovers: Roasted Chicken with Sauteêd Mushrooms & Onions over Grits|
|Thursday:||Christian’s Posole Soup|
|Friday:||Leftovers: Christian’s Posole|
If you’re thinking roasting a chicken isn’t exactly a summertime activity, you’ve never lived in San Francisco. We’re having a pretty cold & foggy spell so a nice Sunday roasted chicken sounds perfect. We’ll make it a bit more seasonal by serving summer veggies from the Farmer’s Market alongside and making a summer berry clafoutis for dessert. One of my all-time favorite summer (and super easy!) desserts.
Monday is a bit lighter with fish tacos covered in a grapefruit-avocado salsa served alongside a grilled corn and black bean salad. I’ll likely wing it when I make it and create my own recipes as I go based on what I have in the house, but I’ve linked to two recipes I’ve found online if you’d like to be a bit more precise making this dish. Thursday is the night of the week I’m looking forward to the most, because I really love Christian’s Posole Soup. He’s been perfecting it over the years and I honestly like it better than most that I have found in top restaurants. So yummy!