I know many people are taking Monday off and turning this into a four-day weekend. I hope you find time to relax and enjoy some quality moments with family and friends. If you’re hosting a gathering or heading to a potluck and need something to bring, I’ve put together a simple, flavorful dinner plan and make-ahead tips to make the week easier.
The theme of my July cooking class is Coastal Italian — perfect if you’re not traveling to Italy this summer but still want a taste of vacanza. Here’s a dinner planner for the week based on easy, seasonal recipes.
Meatless Monday: Pea and Mushroom Sauté with Mint, Summer Garden Frittata
Tuesday (4th of July): Try a festive menu for the holiday. Ideas include an American Flag pie (a must-make), S’mores Bars, S’mores Ice Cream Cake, flag cookies, or a fruit crisp made with blueberries and cherries for a simpler dessert.
Wednesday: Use leftover hamburger or hot dog buns in a baked French toast casserole or make a Tomato, Roasted Pepper and Basil Strata with those buns. Serve a green salad with a favorite everyday dressing. Leftover grilled vegetables or lightly sautéed crudités work well in salads, pastas, casseroles, or frittatas — just be sure vegetables are cooked before adding to pasta or frittata.
Thursday: Make a crispy sheet-pan gnocchi and vegetable roast for an easy, hands-off dinner.
Friday: Serve citrus-poached salmon with cucumber-yogurt sauce, zesty potato skewers, and sautéed green beans. To prepare the beans: blanch in salted water for 3 minutes, drain and shock in ice water, then drain, pat dry, and sauté with shallots, salt, pepper and a squeeze of lemon or lemon zest.
Saturday Brunch: Socca topped with Mediterranean-style toppings makes for a light, flavorful weekend meal.
Sunday: A clambake or clamboil is easier than it sounds and a fun, communal way to end the week.
Here are timed prep ideas to save you time during the week:
Sunday:
– Clean and slice mushrooms
– Make the frittata now and reheat the next day
– Prepare salad dressing
– Wash and dry greens
Monday:
– Make the flag pie or other desserts you plan to serve for the 4th
– Cut vegetables for roasting or grilling, and make marinades or sauces
Tuesday night:
– Assemble the French toast casserole or strata using leftover bread and refrigerate so it’s ready to bake on Wednesday
Thursday:
– Make mustard dressing for the potato skewers
Friday:
– Prepare socca batter and refrigerate until needed
I love seeing your photos of recipes you make. If you try any of these dishes, tag me on Instagram @pamelasalzman and use #pamelasalzman so I can see your creations.
I also send a free Monday newsletter with new recipes, thoughts, and things I’m loving—feel free to subscribe if you’d like weekly inspiration.
If you enjoy cookbooks, consider ordering my book Quicker Than Quick. If you have a minute after trying recipes from the book, a review would mean a lot. You can also take a look at my first cookbook, Kitchen Matters.