I have a fairly easy week ahead of me, meal-wise. Three nights I don’t have to cook at all, and one night is a beach meal I can do in my sleep. That leaves only three nights to think about. I’m grinning.

Last Friday’s farmer’s market feast was wonderful. I think I’m going to make that a regular Friday event, and create a dinner around what we find.

There aren’t any new recipes this week, but there is one improvisation on a standard. See Thursday.

Let someone else do some of the cooking

Sunday: Extended family dinner at a cousin’s house.

I’m bringing dessert: fresh blueberry pie (blueberries from our yard) and summer berry pudding (currants from our yard), both with a little lemon whipped cream.

Monday: My nephew is cooking for us, and I have no idea what is in store.

My oldest nephew has been spending some time with us this summer. He’s been at an internship nearby and comes down one or two nights a week. As his time is almost up (that flew by!), he says he wants to cook for us. Sure!

Tuesday: Dinner on the beach. Grilled beef roll-ups, grilled corn, ice cream on the way home. Maybe some steamed spicy shrimp, too.

We will have friends visiting from out of town. This is our favorite way to show-off our little town.

Wednesday: Big-league baseball game in town tonight!

We’ll eat at the park for the full experience.

Thursday: (Kids) baseball night. Caesar salad with grilled shrimp and grilled peaches.

My oldest just suggested it. Just now. I have no idea how the peaches will go with this, but I’m open to giving it a try.

Friday: Farmer’s market day. The meal will depend on what is available.

Last week it was squash blossom fritters, grilled asparagus, grilled corn, and pasta with fresh pesto.

Saturday: Guests. Marinated grilled chicken breasts, grilled veggies, salad, blueberry pie.

Easy, fresh food for a dinner on the porch.

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