We are dead in the middle of summer this week, and I am loving every minute of it. Not only the long days of sun and warmth, but the bounty of the season is just so inspiring. Fresh summer foods practically beg to be eaten in there most natural form, without any fuss or todo. Which is great for weeknight cooking.  It's also why I have been craving so many salads lately. Fresh salads with seasonal ingredients that make a complete meal and leave me feeling healthfully satiated.

This week's meal was inspired by a dish I served at a recent event where I served brisket with blueberry-feta "slaw". Brisket is a labor of love, so I skipped that and focused on making the slaw a full meal. To help "beef" it up a bit, I married it with another summer favorite - panzanella, or bread salad. So many favorite ingredients all in one bowl - kale, blueberries, goat cheese (in place of feta) and toasted bread...yum! To really take it over the top I decided that since I'd be turning on the oven to toast the bread, I could toss some shrimp in there at the same time. And, voila! My shrimp panzanella with goat cheese and blueberries was born. It's an interesting combination, I'll give you that, but the beauty of eating fresh foods straight from the season is that they tend to pair so well together! Enjoy!

I love classic combinations prepared in simple ways, so you can easily enjoy your favorite flavors without a ton of fuss. I mean, when it comes to weeknight meals, isn't that the key, really? Here I combine fresh, summer ingredients with quick-cooking chicken cutlets to give you a meal that's efficiently wholesome. Frankly, it's a meal you can feel good about; even with the indulgence of prosciutto! And isn't that the key to life, really? Wholesome goodness balanced with a little indulgence, all on one plate. Enjoy!

This week, I pair together an oldie-but-goodie recipe with a brand new one, both of which have been instant favorites in my life. It's no secret that every so often during the summer I need some grilled steak and my favorite way to prepare it is with an easy herb, garlic and olive oil rub. Corn on the cob is another summer must-have but this adjustment to the trendy favorite street corn eliminates the need to chomp down on the cob. It feels un-American to admit that as much as I love corn on the cob, I prefer to shave the kernels off the cob to eat it. Don't judge me! I know some of you agree with me! Well, in this recipe you can enjoy your corn and the delicious sauce without all the mess.  I myself find this lively combination to be a perfect summer dinner duo, but if you want to round out the meal even further, the creamy polenta recipe I posted a few months back would be a great addition. 

I'm a huge fan of meatballs as a weeknight meal solution. I make them for my clients year round, in fact, changing up the flavorings to reflect the season and to meet their various nutritional needs, when necessary. Meatballs are so incredibly easy and they are a total blank canvas, so you can start with a base of anything from ground beef, pork, turkey or lamb then mix any number of ingredients from onions, garlic, fresh or dried herbs, and even some cheese, as I do here. Add an egg and some breadcrumbs and there you have it! Meatballs may initially sound heavy and wintery, but with all the fresh ingredients in this meal, especially the summer squash couscous, this plate of food is light and fresh tasting. Pairing it with a lemony-mint yogurt sauce takes it over the top. I hope you enjoy!

It goes without saying that this weeks meal is inspired by the 4th of July (hot dogs!) and eating outside (picnic'ing to watch the fireworks!). Make this meal in advance (yes, even the dogs) and take it with you to enjoy on a blanket or a boat or on one of those low-rise beach chairs that you wiggle down into the sand. Wherever you happen to be this weekend, you won't have to be in your kitchen! Happy 4th of July and Bon Appetite!