| Sunday: | Slow Cooker Chicken & Mixed Mushroom Casserole |
| Monday: | Salmon Panzanella |
| Tuesday: | Leftovers:Salmon Panzanelle |
| Wednesday: | Leftovers: Chicken Casserole |
| Thursday: | Summer Minestrone Soup with Rustic Whole Grain Bread |
| Friday: | Leftovers: Soup |
| Saturday: | Eat Out |
Summer is definitely in full swing now, which means great produce! So while the first dish of the week is a bit heavier my menus will be lighter for the next few months and incorporate lots of summer squashes, stone fruits, corn and all of the other amazing produce that we’ve been waiting all year to eat.
The Slow Cooker recipe is a new one, but sounds delightfully unique from your typical boring chicken and mushroom casserole…I know, the word casserole alone conjures up images of bland clumpy rice and mushy vegetables from your past, right?. This dish uses wild rice, has lots of different mushrooms and is accented with dried apricots and seasoned with Marsala wine and lemon zest. Sounds nice, doesn’t it?
The other two dishes for the week, Salmon Panzanella (bread salad) and Summer Minestrone are two of our favorite summer dishes. Both are easy, light, healthy and super flavorful…perfect for warm summer evenings.