I tend to go a little lighter on the cooking in the summertime – especially for lunch, which often ends up being salad + protein. Still, I’ve now got food for most of the week – such is the joy of batch cooking :)
On the menu this week: prime rib roast with coleslaw and salad with chicken which will be assembled daily (with figs, blueberries, avocado and bocconcini or feta cheese). If you haven’t yet noticed, I put avocados on practically every salad – I just love them!
