Helping you answer the question: “What’s for dinner?” This week we are enjoying that last bit of summer and BBQ season with a grilled flank steak and veggies, skillet parmesan rolls, and lemon crème brûlée.
And The Weekend Spread, to help you relax with friends and family, featuring: raspberry mimosas, hashbrown breakfast casserole, avocado chicken salad, and a Southern corn salad.
How to Print Shopping List
- Click on the shopping cart icon below.
- Select which meals you would like to include. You may also adjust serving sizes at this time.
- Click on the shopping cart logo again to generate your shopping list.
- Once your shopping list is generated, you can print it out by clicking on the printer icon.
Meal Prep & Leftover Tips
Grilled Flank Steak: Since flank steak is a lean cut, marinate it for at least 2 hours, ideally overnight, to tenderize and infuse it with flavor.
Grilled Vegetables with Chive Dressing: Slice lengthwise, not in rounds. Longer cuts stay on the grill grates without falling through and give you more surface area for those gorgeous char marks. Rounds slip. Planks stay put.
Garlic Parmesan Skillet Rolls: There’s very little prep since we are not making homemade dough with yeast and flour. Just thaw the dough, melt the butter, toss in the cheese and herbs, then bake.
Lemon Crème Brûlée: Crème brûlée can be made up to 2 days in advance. Cover the ramekins and keep them in the refrigerator. Do not torch it until just before serving. Sprinkle on the sugar and heat with a torch before you are wanting to serve.
Cheesy Hashbrown Casserole: Frozen hashbrowns hold too much moisture and will make the casserole watery. Thaw overnight in the fridge or spread them on a baking sheet at room temperature for an hour.
Avocado Chicken Salad: You can prep this salad ahead — just use a few simple tricks to keep it fresh. I toss the avocado with lemon or lime juice before mixing it in to help prevent browning and add a little brightness.
Raspberry Mimosa: These mimosas are bursting with raspberry flavor, thanks to fresh raspberries and raspberry sorbet. You can also add a little raspberry liqueur or puree for more raspberry flavor.
Southern Corn Salad: Store the finished salad up to 2 days. Keep it in an airtight container in the fridge, though the fresh herbs, bacon, cheese, and tomatoes are best added just before serving.
The Weekend Spread
Welcome to The Weekend Spread — a loose collection of recipes made for laid-back days. From something simmering on the stove to a sweet bite to end the night, these are the dishes I make when I’m ready to relax, recharge, and savor the best of the weekend.
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The Thanksgiving Countdown: 7 Days to a Beautiful & Delicious Thanksgiving
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