It’s been in the high 80s and low 90s with a humidity level above 80% and higher. What a great time for our AC to go out!

After losing our sweet fur baby, Ramsey, regular meals were not on the radar. I don’t think we’ve eaten so many meals that were takeout before! From frozen pizza to a complete meal from the Olive Garden.

Pictured above is my recipe for Creamy Fruit Topped Cheesecake that will be available soon. And now at the height of summer, it’s a great way to use fresh berries!

Tuesday

The first time we made this dish from Baker by Nature, I was amazed by the intense flavor of those cherry tomatoes. This is one of those dishes that’s company-worthy.

Start by cooking the garlic and crushed red pepper flakes in olive oil to infuse the oil with even more goodness. Then add the cherry tomatoes, and once they’re softened and blistered, pour in the white wine. Next comes the basil, lemon juice, and zest! Once the seasoned fish is cooked, pour the sauce over it and serve – it doesn’t get any better than this.

Pan-Seared Cod in White Wine Tomato Basil Sauce
Steamed Rice
Fried Zucchini Sticks

Wednesday

Fish two nights in a row – no problem! We’re fish lovers around here, and this recipe from Closet Cooking is a people-pleaser (as long as you like salmon). I love the Dijon-apricot combo – a little bit of a tangy bite with some sweetness from the preserves, and oh my! Pure goodness, and for me, extra sauce, please!

Sweet potatoes are a must-have side for this dish, but I’m torn between baked (oh, the heat!) and fries, again, the heat. It’s time to break out my broiler/oven and make a final decision.

Apricot Dijon Glazed Salmon 
Baked Sweet Potato or Sweet Potato Fries
Steamed Green Beans

Thursday

This recipe sounds like something we’d love from Pudge Factor, where fresh tomatoes, ricotta, and other goodness are baked in a puff pastry. It’s a pizza, it’s a tart, for sure, it’s a meal with all the freshness that comes from a bountiful garden.

We picked up fresh green beans from the farmer’s market, but with the heat index, a salad recipe from How Sweet Eats sounds like the ideal time to try this recipe, though we are far from the holiday season. I plan to use mandarin oranges.

Fresh Tomato Ricotta Tart in Puff Pastry
Christmas Citrus Green Bean Salad

Friday

Happy 4^th of July!

Sparklers, barbecues, firecrackers, fireworks, and flags claim fame under a balmy summer’s eve. Families and friends gather to celebrate the birth of our country. This will be our first year at home to celebrate the 4^th since moving to North Carolina.

We’re grilling (or smoking) Kansas City Ribs from Kevin is Cooking. The ribs are seasoned with a spicy Kansas City rub and then cooked with homemade barbecue sauce. I’m cheating with store-bought rub, but I’m making the barbecue sauce. As if I didn’t have enough – two bottles of Baby Ray’s and another two bottles of other delicious sauces that we couldn’t leave without.

To complete the meal, it wouldn’t be the 4^th without fresh corn on the cob. We don’t shuck the corn, but submerge it in water for thirty minutes and then throw it on the grill. We shuck the ears after they’re cooked. This method steams the corn to perfection. Don’t forget the butter (gobs of it) and salt.

With tomatoes in season and plentiful, I’m making dinner easy – slice and dollop with the seasoned and herbed mayo.

Kansas City Style Ribs
Fresh Corn on the Cob
Fresh Sliced Tomatoes w/ Herbed Mayo Dollop

Saturday

Soy sauce, ginger, brown sugar, lime juice, and garlic remind me of a takeoff on teriyaki sauce, but this one comes with a bit of a kick by adding Sriracha. Chicken is marinated and then grilled for a perfect summer’s evening meal from two peas & their pod.

To complete this meal, Asian Cucumber Salad and Grilled Sweet Potatoes will be the perfect side dishes for this chicken, also from two peas & their pod.

Soy Ginger Chicken
Asian Cucumber Salad
Grilled Sweet Potatoes

Sunday

I’m a sucker for Poblano peppers. I love the smokiness of this pepper, which, to me, is ideal and the best of all the peppers. Tonight, we’re making this cheesy, peppery, and creamy soup that’s perfect with corn muffins. From Isabele Eats, this soup, I’m sure, will make it to my recipe repertoire for another meal this summer while chili rellenos are plentiful.