Meals With Monet: Weekly Meal Plan #44

We are officially in the swing of summer and could not be happier! Thankfully, there is no shortage of summer foods that we’re indulging in throughout this season and we’re sharing them all with you. Let’s get ready for another summer-themed meal plan!

Grocery List

Monday: Beef Sliders with Sun-Dried Tomato Mayo and Spicy Pickles

Thank you The Modern Proper for the recipe!

Ingredients

• 10 mini brioche buns

• 1 lb. ground beef

• 2 garlic cloves (minced)

• 3 oz. blue cheese (crumbled)

• 1 Tbsp Worcestershire sauce

• 1 Tbsp Dijon mustard

• 1 tsp salt

• 2 tsp freshly ground pepper

• 3 Tbsp olive oil 

• Sweet and spicy pickles (for topping)

• Arugula (for topping)

Sun-Dried Tomato Mayo:

• 1 cup mayonnaise

• 1 Tbsp lemon zest

• 1 Tbsp lemon juice

• ½ cup oil-packed sun-dried tomatoes (roughly chopped)

• 2 Tbsp finely chopped chives

• 3 garlic cloves

• 2-3 tsp freshly ground pepper

Directions

1. Add all the ingredients for the sun-dried tomatoes into a small bowl and whisk until the mixture is smooth. 

2. In a medium bowl, combine the ground beef, garlic, blue cheese, Worcestershire, mustard, salt, and pepper together. 

3. Use your hands to form 10 patties 2 inches in diameter and ½ an inch thick. Use your thumb to make a small indentation in the middle of each patty. 

4. Heat the olive oil in a cast-iron skillet over medium/high heat until it just begins to smoke. Arrange the patties in the skillet so they’re not crowded (you may have to cook them in more batches). Once the patties are cooked, transfer them to a paper-towel-lined plate.

5. Toast the buns on a baking sheet cut-side up and broil for just a few minutes until they’re golden brown. Serve the sliders on the buns with spicy pickles, arugula, and the sun-dried tomato mayo. Use a toothpick if necessary.

Tuesday: Crispy BBQ Salmon Tacos with Avocado Mango Salsa and Jalapeño Cream

Thank you Half Baked Harvest for the recipe!

Ingredients

• 4 salmon filets (cut into bite-sized chunks)

• ¼ cup extra-virgin olive oil 

• 1 Tbsp honey

• 2 tsp chili powder

• 1 tsp smoked paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• Kosher salt

• 12 hard shell tacos

• Shredded lettuce and cabbage for serving

Jalapeño Cream: 

• 6 oz. cream cheese

• 1-2 Tbsp chopped pickled jalapeños

• ¼ tsp garlic powder

• Sea salt 

Mango Salsa: 

• 1 + ½ cups diced mango

• 1 avocado (cubed)

• 1-2 jalapeños (seeded)

• ½ cup cilantro (roughly chopped)

• 1 Tbsp lime zest 

• ¼ cup lime juice

• ⅓ cup salsa

Directions

1. Preheat the oven to 450°F.

2. On a baking sheet, toss the fish pieces with olive oil, honey, chili powder, paprika, garlic powder, onion powder, and a pinch of salt. Arrange everything in a single layer and roast for 10-15 minutes or until the fish is cooked to your liking. During the last minute, switch the oven to broil and broil until it’s lightly charred. 

3. Combine all the ingredients for the jalapeño cream in a bowl and season with salt. 

4. Combine all the ingredients for the salsa in a bowl. 

5. Spread the cream cheese on the bottom of your shells and layer in the lettuce, fish, and salsa.

Wednesday: Blackened Salmon Sandwich

Thank you Feasting at Home for the recipe!

Ingredients

• 4 pieces of skinless salmon

• 2 tsp olive oil 

• 2 – 2 + ½ Tbsp cajun seasoning 

• 2 tsp avocado oil 

• 4 buns

• Ranch dressing

• Lettuce, spinach, and sprouts for topping 

• Red onion (sliced thin)

• Cucumber (sliced thin)

Cajun Spice Seasoning:

• 2 tsp smoked paprika

• 2 tsp garlic powder

• 2 tsp onion powder

• 1 tsp salt 

• 1 tsp dried oregano 

• 1 tsp dried thyme

• ½ tsp pepper

• ¼ – ½ tsp cayenne pepper

Directions

1. Let the salmon sit at room temperature for about 20 minutes. 

2. Stir all the ingredients for the cajun seasoning together and set aside. 

3. Start heating a pan to medium-high heat. Meanwhile, pat the salmon dry and lightly coat it with olive oil. Sprinkle the cajun seasoning onto the filet, coating it thoroughly with about 2 teaspoons per piece, pressing the spice into the fish. Add 1-2 teaspoons of avocado oil to the heated pan and immediately place the salmon in the pan, seasoned side down. After 4 minutes, flip it, then cook for another 3-6 minutes. 

4. Toss the greens in a bowl with the dressing. Toast the bun in the toaster. Then layer on salmon, cucumber, onion, and greens. Serve with extra dressing on the side.

Thursday: Summer Vegetable Steak Salad with Cilantro-Lime Dressing

Thank you Pure Wow for the recipe!

Ingredients

Steak and Vegetables:

• 1 + ½ lb. skirt steak

• 2 + ½ tsp kosher salt

• 1 tsp freshly ground black pepper

• 1 medium zucchini (cut into 1-inch cubes)

• 2 small yellow squash (cut into 1-inch cubes)

Cilantro-Lime Dressing:

• ½ cup + 1 Tbsp olive oil 

• ½ cup minced fresh cilantro leaves (plus more for garnishing)

• 1-2 chipotle peppers in adobo sauce (minced)

• 3 garlic cloves (minced)

• ¼ cup white wine vinegar

• ¼ cup fresh lime juice

• 2 Tbsp honey 

• 4 cups mixed greens

Directions

1. Set the oven to broil and position the rack as close as possible to the heat source. 

2. Pat the steak dry with paper towels. Season the steak all over with 1 + ½ teaspoons of salt and ½ teaspoon of black pepper. Place the steak in the center of a rimmed sheet pan. 

3. In a medium bowl, toss the zucchini, yellow squash, 1 tablespoon of olive oil, ½ teaspoon of salt, and the remaining ½ teaspoon of black pepper together. 

4. In a small bowl, combine the remaining ½ cup of oil, cilantro, chipotle peppers, garlic, vinegar, lime juice, honey, and the remaining ½ teaspoon of salt. 

5. Brush 2 tablespoons of the cilantro-lime dressing on top of the seasoned steak. Broil for 5-7 minutes, then remove the sheet pan from the oven. Flip the steak and brush 2 more tablespoons of the dressing on top of the seasoned steak and scatter the zucchini and yellow squash around it. Broil until the internal temperature reaches 135°F — 5-7 minutes. Remove from the oven and let it rest for 5 minutes. 

6. Arrange the mixed greens on a large serving platter. Add the roasted vegetables and thinly slice the steak against the grain and place them on top. Spoon the remaining cilantro lime dressing all over and garnish with fresh cilantro.

Friday: Chopped Italian Salad Pizza

Thank you Pure Wow for the recipe!

Ingredients

• ⅓ cup extra virgin olive oil 

• 1 lb. pizza dough

• ¼ cup red wine vinegar

• 1 Tbsp Dijon mustard

• A pinch dried oregano 

• Kosher salt and freshly ground black pepper

• 1 cup ricotta cheese

• 1 head Bibb lettuce

• 1 cup microgreens

• ½ small red onion (thinly sliced into rings)

• ½ cup pepperoncini 

• 1 cup drained bite-sized fresh mozzarella balls

Directions

1. Preheat the oven to 450°F. Grease a baking sheet with 2 tablespoons of olive oil. Gently stretch the pizza dough out over the baking sheet, then use your fingers to stipple the dough further. Brush the surface with another tablespoon of olive oil, then let it rise in a warm place for 15-20 minutes. 

2. In a small bowl, whisk the vinegar, mustard, and oregano together. Gradually whisk in the olive oil, season with salt and pepper, and set aside. 

3. Spread the ricotta in an even layer on top of the dough. Season with salt and pepper.

4. Transfer the pizza to the oven and bake until the pizza dough is golden brown, 18-20 minutes. When the pizza is done, let it cool for 10-15 minutes. 

5. In a large bowl, toss the lettuce, microgreens, and salad dressing together. Transfer it to the pizza and garnish it with an even layer of red onion, pepperoncini, and mozzarella balls. Serve immediately. 

How excited are you about our summer dishes? Comment below!

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