Meal Plan for June Week 4

Here's your meal plan for June Week 4! We've got blue cheese burgers, white gazpacho, ceviche with corn chips and more!

This month, we welcome back Marta Rivera for more of her meal plans. Marta is a trained chef, mom of twins, and Army wife – and she is also one of our Simply Recipes recipe testers!

Being a military family, we don’t always have the luxury of all of us being in the same house, let alone the same country. When the mission allows us to share dinners together as a family, as it does this month, we are grateful.

Summertime is a slower period on our social calendar as well, so getting everyone in the family involved in our meals creates ample opportunities for bonding.

Blue Cheese Burgers

These Blue Cheese Burgers have long been a favorite for family night dinners because of how simple, but full-flavored the burger is. Everyone pitches in with getting dinner on the table. We chat about our plans for the summer trips, or the latest goings on with work as we form the patties, prepare the condiments, and set the table- in no time, we’re digging in.

Ceviche with Avocado and Grilled Corn

This dish is all about easy summer “cooking.” Prep the corn and ceviche marinade ahead of time, and twenty minutes before serving, toss in the fish to let it "cook" in the acidic marinade. (I’ve also used shrimp when the fish weren’t biting). A bowlful of fried, thick-cut corn tortillas is all you need round out the meal. If you're not seeing corn yet in your markets, try this ceviche instead!

Pasta Bean Picnic Salad

Who says pasta salad has to be drowned in mayo? I don’t. On Thursday, I’m proving that pasta salad can be light and still inspire “Wows.” This Pasta and Bean Picnic Salad not only serves as a quick and easy vegetarian meal, but when tossed with chunks of Grilled Boneless Skinless Chicken Breasts, it can stand in flawlessly as a meat-eater’s main course.

White Gazpacho

It's not really summer until you make the first batch of gazpacho! Since it will still be a few weeks before we start seeing tomatoes in most parts of the US, let's make this version with cucumbers and grapes instead. I’m going to prep this early in day so the flavors have time to marry while I’m at work. When it comes time to serve, I’ll cut up some leftover chicken breast and avocados for stirring into our bowls and set out a crispy loaf of French bread for dipping.

Friday's meal will change your perspective on what a great hot dog should be. The tangy nuttiness of the peanut-y Asian slaw is balanced with a spicy drizzle of the Sriracha. You’ll definitely have repeat eaters with this one.

One Comment

No ImageMeal Plan for June Week 4

  1. joan

    Yummmm!

Meal Plan for June Week 4Meal Plan for June Week 4