This week’s menu is all about spending less time in the kitchen and eating a little lighter now that the weather is heating up. If you’ve never made a proper French-style omelet for dinner, give it a whirl. It’s a summer favorite when I don’t much feel like cooking. Find the shopping list at the bottom of the post. 

TUNA NICOISE PASTA

I find cherry tomatoes to be the first of the tomato family to start getting good. They pair up in this pasta with many of the classic Nicoise Salad ingredients. It’s good the next day, too.

CILANTRO LIME YOGURT-MARINATED GRILLED CHICKEN

This is a recipe from my friend Cheryl Sternman Rule’s Yogurt Culture cookbook and it’s such a keeper. Be sure to get the chicken marinating early in the day to get the most flavor out of this dish. Throw any vegetables you like on the grill or check out this Warm Potato Salad to serve on the side.

A PERFECT OMELETTE

A classic French omelet is my go-to dinner when I’m low on groceries and short on time. It’s also really delicious and different from a typical American diner-style omelet. Serve it how the French might, with a simple green salad, baguette, and a glass of wine.

CROUTONS ON THE GRILL

As long as you’re firing up the grill, you might as well do up some croutons for a dinner salad (or addictive snack). Just thread bread cubes onto skewers, brush with olive oil, and you are good to go. 

WATERMELON WEDGE SALAD WITH FETA, MINT AND ALMONDS

Pair watermelon with mint and feta and you’ve got a refreshing, simple salad that goes with virtually any main dish this time of year.