Happy MDW!
It’s hard to believe we’re already in the last week of May. Below are some favorite recipes to carry you through the holiday weekend and the rest of the week—easy, satisfying, and full of flavor.
With Monday being Memorial Day, I’m planning to make a big batch of my favorite veggie burgers. I might prepare them on Sunday so they’re ready to grill on Monday—these take a little attention but are absolutely worth it.
For Taco Tuesday, a tequila shrimp taco salad is perfect. It’s the kind of salad where you can mix in whatever you have on hand and still end up with something fresh, bright, and delicious.
Midweek, try a spring veggie frittata with queso. This is a riff on a recipe from my first cookbook and one we make often: serve it with toasted sourdough and you’ve got a simple, memorable meal.
Another option I love is chicken baked avocados. They’re light but filling—great when you want something satisfying without feeling heavy.
For the weekend, pulled pork with cherry chipotle BBQ sauce is a winner. You can make the sauce ahead of time and even let the pork cook slowly overnight so it’s tender and flavorful by dinnertime.
Finish the week with a white garlic sauce pizza topped with fresh garden herbs. The garlic sauce is rich and aromatic—this pizza is truly indulgent in the best way.
For lunches, I’ll cook extra corn this weekend so we can enjoy grilled corn avocado toast during the week. For breakfast, pistachio coconut oats are a favorite; you can also adapt the flavors into overnight oats for convenience. And for a special treat, iced raspberry lattes are an excellent pick-me-up.
What’s on your menu this week?