|Sunday:||Shrimp and Pineapple Fried Rice|
|Monday:||Grilled Halibut with Candy Striped Beet & Carrot Slaw|
|Tuesday:||Leftovers: DIY Fish Tacos with Black Bean & Mango Salad|
|Wednesday:||Leftovers: Shrimp & Pineapple Fried Rice|
|Thursday:||Grilled Pork with Nectarine & Blue Cheese Salad|
|Friday:||Leftovers: Pork with Grilled Peaches and Grilled Corn|
We’ve been slacking on the cooking a bit lately due to all of the summer fun and travel, but this week we are here and ready for a classic SavoryGirl week of healthy, easy summer dishes. Lots of seafood and seasonal veggies. The shrimp and pineapple fried rice is a new dish for us from one of my favorite cookbooks, Almost Meatless. While Mad Men has ended for the season I still associate Sunday nights with the 60s and for some reason shrimp & pineapple fried rice screams 60s to me!
The candy striped beet & carrot slaw is a recipe we made last summer and it’s so super easy and delicious….perfect to pair with grilled chicken or fish. We’ll then turn our leftover fish into fish tacos with avocado and a side black bean mango salad. To finish the week off we’ll grill up some pork and pair it with a simple and easy salad that we discovered last summer…perfect since stone fruits are at their best right now. Which is why we’ll use them again as part of the pork leftovers…grill up some peaches so they get soft and serve them right on top of the leftover grilled pork. Alongside some grilled fresh corn and you have a perfect summer dinner!