Weeknight Meal Planner: Week of June 23rd

This colorful summer salad features fresh asparagus tossed with a light homemade dressing, fresh herbs, red onion, pine nuts, and feta cheese.

As a variation, you could grill the chicken thighs--a little charring would complement the sauce. No mortar and pestle? Process the paste base in a mini chopper.
Serve with:
Rice and asparagus

Oyster-and-Shrimp Po’ Boys are classic New Orleans sandwiches that come on a French loaf, often with shredded lettuce, tomato, and remoulade or Creole mayonnaise.

To save you some time and effort while making this family-friendly dish, boil the broccoli rabe first, scoop it out with a slotted spoon, and cook the pasta in the same pot of boiling water.

Though we usually shy away from processed foods, we do love American cheese here for that old-school burger joint flavor; you can certainly substitute cheddar, if you prefer. Rinsing the onion removes some of its harsh bite; use a fine sieve.
Serve with:
Herbed Gold Potatoes

While the coals are still hot, add dessert to the grill. Grilled Chocolate-Raspberry Dessert Sandwiches are as decadent tasting as they sound!