Hope you are all hanging in there as the school year wraps up (though I know many of you still have a few weeks left).  Today is my middle daughter’s very last day of high school, so I’m doing some deep breaths over here.

Onto the matter of dinner! Below is the line up for the week with a printable shopping list at the bottom of the page. 

FISH SLIDERS WITH CREAMY CAPER DRESSING

This is what I call speed-scratch cooking. These little sliders rely on store-bought breaded fish fillets that get dressed up with a yogurt caper dressing and a pile of shredded cabbage. The result is pretty darn delicious. Keep it simple and serve with a plate of crunchy crudite and/or little roasted potatoes (425 degree oven, olive oil, salt, pepper..you get the idea).


SPRING FARRO RISOTTO

Asparagus and peas are still in season and this is a good one to make them shine. A no-stir, no-fuss oven risotto done with farro instead of the traditional arborio rice. You can cut the asparagus and shell the peas ahead of time, so it’s easier to pull together at the dinner hour. If you are really short on time, feel free to swap in frozen peas instead.

CHEESY TEX MEX SKILLET SUPPER

This is always a crowd pleaser in our house. It’s a mess of Tex Mex flavors done in a single skillet. Serve with the Mexican Slaw (below) if you are looking for an extra dose of veggies at the table.


EVERYDAY MEXICAN SLAW WITH CILANTRO AND LIME

A colorful shredded salad that you can make and serve on the spot, but also keeps well for another day or two. I toss the leftovers with shredded chicken and eat it for lunch as a salad or spooned into blistered corn tortillas for easy tacos.


YOGURT PARFAIT ON A PLATE

I’ve been hooked on eating yogurt parfait this way for a few years now. Reason one: it’s so pretty. Reason two: you get a little bit of everything in every bite. Fresh berries are getting good right now and frozen ones are always at the ready (just quickly defrost those raspberries and wild blueberries and you are good to go).